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Schlesinger Library 
Radcliffe College 



Culinary Collection 

From the Collection of 
Sophie Coe 




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t/y 



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WHEATLESS AND MEATLESS 
DAYS 



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WHEATLESS AND MEATLESS 
DAYS 



BY 
PAULINE DUNWELL PARTRIDGE 

AND 

HESTER MARTHA CONKLIN 

INSTRUCTOR, HOME ECONOMICS DEPARTMENT, SAN DH0O HIOH SCHOOL 



D. APPLETON AND COMPANY 

NEW YORK LONDON 

1918 



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COPTUGHT, 1918, BY 

D. APPLETON AND COMPANY 



Printed in the United States of America 



<\s -em' 



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DEDICATED 

TO 

THE AMERICAN SOLDIERS AND SAILORS 



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THIS IS WHAT 

THE FOOD ADMINISTRATOR URGES. 

IS THIS UTTLE TOO MUCH? 

The wise and careful use of butter, fat, and milk. 

The substitution of other fats for butter in cook- 
ing. 

The substitution, wherever possible, of other 
cereals for wheat. 

The use of fish, eggs, and cheese to reduce the 
demand for beef, pork, and mutton. 

The more extensive use of vegetables and fruits. 

Waste must be eliminated. 

Perishable foods locally grown must be consumed 
more freely. 



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FOREWORD 

Our object in the preparation of this little book at 
this critical time in our nation's history, when the 
conservation of food by the women of the country 
is a part of our battle array, is to put before the 
housewives of America, at low cost, recipes for 
dishes so simple, nourishing, and attractive that the 
matter of reducing the household expenditure and 
the preserving of the food supply will be an in- 
teresting pastime rather than a disagreeable experi- 
ment. 

We have not gone into the matter of food values 
as we feel that the average housewife from her own 
experience will realize from the recipes themselves 
their substantial qualities. 

Once introduced into the family circle they are 
certain to make many friends who will cling to them 
long after the war is over. 

The practical self-denial of our meatless and 
wheatless days is strengthening the arms and the 
hearts of all Americans at home in a peaceful land 
or abroad in the turmoil of war, as well as sending 
food to thousands stripped of the very necessities 
of existence. 

We offer you this little volume with the hope that 



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viii FOREWORD 

it may prove a helpful guide in your daily efforts to 
do your bit in your household, and in a larger way 
assist our Nation and our Allies by pointing the way 
toward a reasonable self-sacrifice possible to every 
man, woman, and child whose heart "follows the 
flag." 



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CONTENTS 

WHEATLESS RECIPES 

fAGI 

Breakfast Cereals . . . 5 

Uses for Leftover Cereals 11 

Breakfast Cakes 17 

Spoon Breads 27 

Breads, Muffins and Gems ...... 35 

Cakes and Cookies 51 

Hot Puddings 63 

Cold Puddings 77 

Frozen Desserts 91 

MEATLESS RECIPES 

Soups 103 

Fish 123 

Vegetables ............ 147 

Meat Substitutes 169 

Salads 197 

Index • • . . 219 



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GENERAL DIRECTIONS 

All measurements used in these recipes are level. 

Each recipe will serve six persons ; those for hot 
breads, cakes and muffins are large enough to be 
served more than once. 



Wherever the recipes require fat, any of the 
vegetable fats, of which there are many excellent 
ones on the market today, may be used. In place 
of the butter in any recipes, butterine, oleomar- 
garine, or any of the good butter substitutes may be 
used. 



Wherever milk is required, skimmed milk may 
be used with success although it must be remembered 
that the food value is lowered. Any reliable brand 
of canned milk may be used if desired. 

All recipes have been tested, and if carefully fol- 
lowed may be relied upon to give perfect results. 



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WHEATLESS RECIPES 



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BREAKFAST CEREALS 



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BREAKFAST CEREALS 



OATMEAL 

I cup oatmeal or rolled i teaspoon salt 
oats 3 cups boiling water 

Add salt to boiling water, add oats and boil 
for 5 minutes. Cook in double boiler for ij4 
hours. 



CORN MEAL 

I cup corn meal i cup cold water 

i teaspoon salt 4 cups boiling water 

Add salt to corn meal, pour on cold water, 
and when thoroughly mixed add to the rapidly 
boiling water; stir constantly while adding the 
cereal. Boil for 10 minutes and cook in double 
boiler iy 2 to 2 hours. 

5 



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WHEATLESS AND MEATLESS DAYS 

STEAMED RICE 

i cup rice 2 cups boiling water 

1 teaspoon salt 1 cup milk 

Wash rice, add to boiling salted water and 
boil 5 minutes. Add milk and cook in double 
boiler 45 minutes to 1 hour or until rice is 
tender. 

HOMINY 

1 cup fine hominy 1 teaspoon salt 

4 cups boiling water 

Add hominy to boiling salted water and 
boil for 5 minutes. Cook in double boiler for 
1 hour. 

If coarse hominy is used, cook in double 
boiler for 2}^ hours. 



BARLEY WITH RAISINS 

J4 cup barley meal 2 cups boiling water 

}4 teaspoon salt J4 cup raisins 

6 



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WHEATLESS RECIPES 

Add the barley meal to the boiling salted 
water, stirring constantly. Boil for 5 minutes 
and cook in double boiler for 2 hours. Wash 
raisins, cut them in pieces and add to the cereal 
5 minutes before serving. 



WHITE CORN MEAL WITH DATES 

1 cup white corn meal 1 cup cold water 
1 teaspoon salt 4 cups boiling water 

Y* lb. dates 

Cook corn meal by method previously given. 
Wash, stone, and cut dates into pieces. Add 
to corn meal 5 minutes before it is served. 



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USES FOR LEFTOVER CEREALS 



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USES FOR LEFTOVER CEREALS 



FRIED CORN MEAL 

i to 2 cups cooked corn 3 tablespoons fat 
meal 

While corn meal is hot pour it into a greased 
pan, cool, and cut in slices. Sprinkle each slice 
with flour, and brown in a frying pan in which 
fat has been melted. 



FRIED CORN MEAL WITH CHEESE 

To the hot cooked corn meal as given in 
recipe for Fried Corn Meal add J^ cup grated 
cheese, stir until it is melted, pour into greased 
pan and proceed as for Fried Corn MeaL 

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WHEATLESS AND MEATLESS DAYS 



FRIED HOMINY 

i to 2 cups cooked horn- 3 tablespoons fat 
iny 

Pour hot hominy into greased baking dish, 
cool, and cut in slices, sprinkle with flour and 
brown in a frying pan in which fat has been 
melted. 

FRIED OATMEAL WITH CHEESE 

1 to 2 cups cooked oat- J^ cup grated cheese 
meal 3 tablespoons fat 

Add the cheese to the hot oatmeal and stir 
until it melts. Pour into a greased pan; when 
cool cut in slices, sprinkle each slice with flour 
and brown in frying pan in which fat has been 
melted. 

FRIED RICE CAKES 

iy% to 2 cups cold }i teaspoon pepper 
cooked rice 1 egg 

3 tablespoons fat 

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Add the pepper and well-beaten egg to the 
rice. Mix thoroughly and mold into flat cakes. 
Brown in a frying pan in which fat has been 
melted. 

CEREAL OMELET 

i cup cold cooked ce- 2 tablespoons hot wa- 

real ter 

j4 teaspoon salt 2 egg yolks 

% teaspoon paprika 2 egg whites, stiffly 

1 teaspoon chopped beaten 

parsley 1 tablespoon fat 

Mix cereal, salt, paprika, parsley, and hot 
water, and add to the well-beaten egg yolks. 
Fold in the stiffly beaten egg whites. Melt fat 
in a frying pan and pour in the mixture. Cook 
over the fire until brown, place in hot oven 2 
minutes, fold and serve. 



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BREAKFAST CAKES 



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BREAKFAST CAKES 



BUCKWHEAT CAKES 



2 cups buckwheat 2 cups lukewarm water 

Y* cup corn meal J4 cup molasses 

1 teaspoon salt J4 teaspoon soda 
Yi yeast cake 2 tablespoons warm 



f* J 'www* >*«*«.». ^ . a H*w«vwf 

2 tablespoons sugar water 



Mix buckwheat, corn meal and salt. Add 
sugar to yeast cake and stir until a paste is 
formed, add to luke warm water and pour onto 
buckwheat mixture slowly stirring constantly. 
Set in a warm place over night. In the morn- 
ing beat the mixture 1 minute, add soda, mo- 
lasses, and warm water which have been 
mixed, beat for 2 minutes and bake on a hot 
griddle. 

Compressed yeast should be used. 
17 



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WHEATLESS AND MEATLESS DAYS 

== gas 

CORN MEAL PANCAKES 

i cup white corn meal ij4 cups boiling water 
y A cup sugar 2 tablespoons milk 

J4 teaspoon salt I teaspoon melted fat 

Mix corn meal, sugar, and salt, add boiling 
water and beat until thoroughly mixed; add 
milk and melted fat and bake on a pancake 
griddle. 

BARLEY PANCAKES 



1 cup barley meal % cup brown sugar 

1 teaspoon salt 1 egg 

3 cups boiling water 1 teaspoon melted fat 

Add barley meal to boiling salted water, 
stirring constantly, and boil for 10 minutes. 
Cook in double boiler 45 minutes. Cool, add 
sugar, well-beaten egg and melted fat. Beat 
until thoroughly mixed. Drop by spoonfuls 
on a hot greased griddle and bake as pancakes. 

18 



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WHEATLESS RECIPES 



FRIED HOMINY CAKES 

}4 cup fine hominy % cup sugar 

2 cups boiling water J4 cup milk 
I teaspoon salt I egg 

Ya teaspoon paprika I cup fine crumbs 

3 tablespoons fat 

Add hominy to boiling salted water and boil 
10 minutes. Cook in double boiler J4 hour or 
until hominy is soft. Cool and add paprika, 
sugar, milk, and well-beaten egg. Form into 
flat cakes, roll in fine crumbs and brown in a 
frying pan in which fat has been melted. 



RYE DROP CAKES 

Ij4 cups rye flour I teaspoon melted fat 

I teaspoon salt 2 stiffly beaten egg 

1 cup milk whites 

2 egg yolks 

Mix flour and salt, add milk and egg yolks, 
stirring constantly; add melted fat and beat 

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WHEATLESS AND MEATLESS DAYS 

for i minute. Fold in stiffly beaten egg whites 
and bake on a hot greased griddle, like pan- 
cakes. 



RICE FRITTERS WITH MAPLE SIRUP 

Ij4 cups cold cooked }i teaspoon nutmeg 

rice 2 eggs 

}i teaspoon salt ij4 cups fine crumbs 

Mix i well-beaten egg with the rice, add the 
salt and nutmeg, and form into fritters. Beat 
the other egg with 2 tablespoons of cold water 
and roll the fritters first in crumbs, then in egg 
and again in crumbs. Fry in deep fat, drain 
on heavy paper and serve with maple sirup. 



HOMINY FRITTERS WITH MOLASSES SAUCE 

Ij4 cups cold cooked % teaspoon cinnamon 

hominy 2 eggs 

J4 teaspoon salt ij4 cups fine crumbs 

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Mix the hominy, salt, and cinnamon, add i 
well-beaten egg and form into fritters. Beat 
the other egg with 2 tablespoons cold water. 
Roll fritters first in crumbs, then in egg and 
again in crumbs and fry in deep fat ; drain on 
heavy paper and serve with Molasses Sauce. 

MOLASSES SAUCE 

}£ cup light molasses j4 cup cold water 

1 cup water 1 tablespoon vinegar 

2 tablespoons corn- 1 teaspoon butter 
starch 

Add water to molasses and heat. Mix cold 
water, vinegar and cornstarch to a smooth con- 
sistency and pour into hot mixture, stirring 
constantly. Boil gently for 30 minutes. Add 
butter and serve. 

BAKED HOMINY WITH DATES 

1 yi to 2 cups cooked }i cup dates 

hominy 1 egg 

1Y2 cups fine crumbs 

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WHEATLESS AND MEATLESS DAYS 

■I I M il I II II 

Wash, remove stones, and cut dates into 
pieces, add them to the hot cereal, and pour into 
a greased pan. Set in a cool place. Beat the 
egg with 2 tablespoons cold water. When 
hominy is cold, cut in slices about ^2 inch thick 
and roll in crumbs, then in egg and again in 
crumbs. 

Place in a flat greased baking dish and bake 
in a hot oven until brown. Serve with Fruit 
Sauce. 



FRUIT SAUCE 

1 cup brown sugar V/2 cups hot water 

Ij4 tablespoons corn- J4 teaspoon grated 

starch lemon rind 

juice of 1 lemon 

Mix sugar and cornstarch, add hot water 
slowly, stirring constantly. Boil for 15 
minutes, add lemon rind and juice, and 
serve. 

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WHEATLESS RECIPES 



POTATO WAFFLES 

i cup cold mashed po- *4 cup sugar 

tatoes Y* cup rye flour 

1 cup milk I teaspoon salt 

2 egg yolks 2 teaspoons baking 
i teaspoon melted fat powder 

2 stiffly beaten egg whites 

Mix potatoes, milk, and well-beaten egg 
yolks. Mix the sugar, salt, flour, and baking 
powder, and add to first mixture. Add melted 
fat and beat vigorously. Fold in the stiffly 
beaten egg whites, pour into a hot, evenly 
greased waffle iron, filling the iron two-thirds 
full each time. Cook until brown and serve 
with maple or Karo sirup. 

RICE WAFFLES 

1 cup cold cooked rice 2 teaspoons baking 

2 egg yolks powder 

i cup milk i teaspoon melted fat 

J4 cup rye flour 2 stiffly beaten egg 

i teaspoon salt whites 

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acs== i — 

The rice for waffles should be cooked until 
very soft and pasty. Add the milk and well- 
beaten egg yolks to the rice. Mix salt, baking 
powder, and flour and sift into the mixture; 
add melted fat and beat thoroughly. Fold in 
stiffly beaten egg whites. Pour into a hot, 
evenly greased waffle iron and cook until 
brown. Fill waffle iron two-thirds full each 
time. Serve with maple or Karo sirup. 



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SPOON BREADS 



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SPOON BREADS 

These are breads which are very soft and 
usually are served with a spoon from the dish 
in which they are baked- Many times they are 
served with sirup or gravy instead of butter. 



RICE OR HOMINY SPOON BREAD 

2 cups cold cooked 2 tablespoons sugar 

hominy or rice }4 cup milk 
J4 teaspoon salt 2 eggs 

% teaspoon pepper 1 tablespoon butter 

Mash the hominy or rice and mix with salt, 
pepper, sugar, milk, and well-beaten eggs. 
Pour into a greased baking dish, dot the top 
with bits of butter and bake in a moderate oven 
30 minutes. 

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WHEATLESS AND MEATLESS DAYS 

SPOON CORN BREAD 

I cup white corn meal 2 teaspoons salt 

1 cup cold water 1 tablespoon fat 

2 cups boiling water 2 eggs 

Mix cold water and meal and add slowly to 
the boiling salted water, cook 5 minutes, stir- 
ring constantly; remove from the fire, add fat, 
and cool slightly. When cool add well-beaten 
eggs and beat vigorously until thoroughly 
mixed. Pour into a greased baking dish and 
bake 25 minutes in ja hot oven. Serve at once. 



DELICATE SPOON BREAD 

J4 cup corn meal 1 cup milk 

Y* cup cold water 2 egg yolks 

1 cup boiling water 2 stiffly beaten egg 

1 teaspoon salt whites 

}i cup sugar 

Mix cold water and meal, add slowly to the 
boiling water and boil 5 minutes, stirring con- 

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WHEATLE3S RECIPES 



stantly. Remove from the fire, add sugar, 
milk, and well-beaten egg yolks, mix thorough- 
ly, fold in stiffly beaten egg whites and bake in 
a moderate oven 45 minutes. Serve at once. 



BARLEY SPOON BREAD 

3 slices bacon J4 cup barley meal 

2 cups boiling water J4 cup milk 
% teaspoon salt 2 eggs 

Cut bacon into smiall pieces and cook in kettle 
in which barley is to be cooked, until bacon is 
slightly browned. Pour in water, add salt, and 
when water boils add meal slowly, stirring con- 
stantly. Boil for 5 minutes and then cook for 
45 minutes in a double boiler. Cool and add 
milk and the eggs which have been beaten until 
very light. Pour into a greased baking dish 
and bake in a moderate oven 45 minutes. Serve 
immediately. 

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WHEATLESS AND MEATLESS DAYS 



CUSTARD SPOON BREAD 

I cup white corn meal y 2 cup sour milk 
y* teaspoon soda I cup sweet milk 

I teaspoon salt I tablespoon butter 

!# cup sugar J4 cup cream 

2 eggs 

Mix the corn meal, soda, salt and sugar and 
add all of the milk; when thoroughly mixed 
add the eggs which have been beaten very light 
Melt the butter and thoroughly grease a baking 
dish with it. Pour in the batter and, without 
stirring it, add the cream. Bake in a moderate 
oven 45 minutes or until small bits of custard 
on top are firm. Serve immediately. 



SPOON CORN PUFF 



J4 cup white corn meal J^ cup milk 

i cup cold water Y\ cup sugar 

i cup boiling water % teaspoon nutmeg 
i teaspoon salt 3 eggs 

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WHEATLESS RECIPES 

Mix meal and cold water, add to boiling 
salted water and cook i minute, stirring con- 
stantly. Cook in double boiler for 30 minutes. 
Remove from fire and cool. Beat the eggs until 
very light and add with milk, sugar and nut- 
meg to the cooled mixture. Pour into a greased 
baking dish and bake 30 minutes in a moderate 
oven. 



SPOON BREAD MADE WITH SOUR MILK 

2 cups white corn meal % cup sugar 
y 2 teaspoon salt 2 cups sour milk 

\ l / 2 teaspoon soda 1 egg 

Mix and sift corn meal, salt, soda and sugar. 
Add the well-beaten egg to the sour milk and 
combine the two mixtures, stirring constantly. 
Heat a well-greased baking dish, pour batter 
into it and bake quickly in a hot oven from 15 
to 20 minutes. Serve at once. 

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WHEATLESS AND MEATLESS DAYS 



MUSH SPOON BREAD 

I cup hot milk I teaspoon salt 

J4 cup white corn meal % cup sugar 
54 cup cold water 2 egg yolks 

2 stiffly beaten egg whites 

Mix meal and cold water, add to hot milk, 
and cook in double boiler for 5 minutes. Cool 
slightly and add sugar and egg yolks. Fold in 
stiffly beaten egg whites and pour into a 
greased baking dish. Bake 30 minutes in a 
moderate oven. Serve immediately. 



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BREADS, MUFFINS AND GEMS 



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BREADS, MUFFINS AND GEMS 



HONEY RYE BREAD 

2 cups rye flour 2 tablespoons brown 

Yi teaspoon soda sugar 

1 teaspoon ginger 1 egg yolk 

1 cup honey 

Mix flour, soda, ginger and sugar, add liquid 
and spread in shallow greased pan and bake in 
a hot oven. 



BOSTON BROWN RAISIN BREAD 

2 cups rye meal J4 teaspoon salt 

1 cup corn meal J4 cup molasses 

1 teaspoon soda 2 cups sour milk 

J4 cup seeded raisins 

Mix the rye and corn meal thoroughly with 
soda and salt, and add the raisins which have 

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WHEATLESS AND MEATLESS DAYS 

been washed, dried and cut in pieces; add the 
milk and molasses and beat well. Pour into a 
greased mold, cover tightly and steam from 5 
to 6 hours. Remove from tin, and dry in the 
oven 5 minutes. This may be served hot or 
cold. 

RAISED BROWN BREAD 

}4 yeast cake K ai P molasses 

2 tablespoons sugar 1 teaspoon salt 

2 cups corn meal 2 cups rye flour 

2 cups boiling water % teaspoon soda 
1 tablespoon cold water 

Mix yeast cake and sugar together. Pour 
boiling water over corn meal, add molasses, 
salt, and rye flour and when mixture is luke- 
warm add yeast. Beat for 5 minutes and set 
aside to rise overnight in a warm place. In the 
morning add soda dissolved in water, beat 
again for 5 minutes, pour into 2 greased bread 
pans and bake in a moderate oven from ij4 
to 2 hours. 

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WHEATLESS RECIPES 



STEAMED DATE BREAD 

2 cups rye meal J4 cup brown sugar 

I cup white corn meal J4 cup molasses 

i teaspoon soda 2 cups sour milk 

J^ teaspoon salt J4 cup dates 

Mix rye and corn meal, soda, salt and brown 
sugar and add dates which have been washed, 
dried, stoned and cut in pieces. Mix molasses 
and milk, pour into first mixture and beat vig- 
orously. Put into a greased mold and steam 
5 to 6 hotlrs. Remove from mold and dry in 
oven for 5 minutes. This may be served hot or 
cold. 

BROWN BREAD 

1 cup rye meal >4 teaspoon salt 

}i cup bran J4 cup molasses 

1 cup corn meal 1 cup water 

J4 teaspoon soda y 2 cup chopped walnuts 

J4 cup raisins 

Mix rye meal, bran, corn meal, soda, salt, 
nuts and raisins which have been washed, dried 

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WHEATLESS AND MEATLESS DAYS 

and cut in pieces. Add the molasses and water, 
mix thoroughly and pour into a greased mold. 
Steam 4 or 5 hours. When ready to serve dry 
in the oven for 5 minutes. 



NEW MEXICO CORN BREAD 

2 cups corn meal J4 cup sugar 

1 teaspoon salt 2 cups milk 

1 teaspoon baking 2 eggs 
powder 1 tablespoon melted fat 

Mix and sift cornmeal, salt, baking powder 
and sugar. Add the milk, well-beaten eggs, 
and melted fat. Beat vigorously for 2 minutes. 
Pour into a greased pan and bake 30 minutes 
in a hot oven. Serve at once. 



SOUTHERN CORN BREAD 

1 cup cold cooked hom- * 1 cup milk 

iny 1 cup uncooked fine 

1 egg hominy 

1 teaspoon salt 1 tablespoon melted fat 

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Mash the cooked hominy, add salt, well- 
beaten egg, milk and melted fat. Spread in a 
greased baking dish, sprinkle uncooked hominy 
over the top and bake 35 minutes in a hot oven. 
Serve at once. 



RYE BREAD WITH HONEY 

3 cups rye flour J4 teaspoon salt 

}i teaspoon soda Ya cup brown sugar 

1 teaspoon ginger 1 egg 

iyi cups honey 

Mix and sift dry ingredients. Add well- 
beaten egg and honey. Spread in 2 well greased 
bread pans and bake 40 minutes in a moderate 
oven. 

NAVAJO INDIAN BREAD 

1 cup white corn meal 1 cup water 

1 cup yellow corn meal 1 cup finely chopped 

1 teaspoon salt suet 

1 tablespoon sugar 

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WHEATLESS AND MEATLESS DAYS 

Mix corn meal, salt, and sugar, add finely 
chopped suet and mix thoroughly; pour in wa- 
ter until a thick mass is formed. Shape into 
rolls about 6 inches long, wrap each roll in a 
well greased paper and bake in a flat greased 
.baking dish in a moderate oven for i hour. 

When these are made by the Navajo Indians 
*hey roll them in corn husks. 



STEAMED HONEY BREAD 

1 cup white corn meal J4 cup honey 

2 cups rye flour 2 cups sour milk 

1 teaspoon salt 1 cup chopped raisins 

J4 teaspoon soda 1 cup chopped nuts 

Mix and sift dry ingredients, add raisins, 
nuts, honey, and sour milk. Pour into greased 
molds and steam for 2j^ hours. Fill molds only 
Vz full. 

This quantity will make 4 loaves if put in 1 
pound baking powder cans. 

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OATMEAL MUFFINS 

}i cup oatmeal (raw) 4 teaspoons baking 

1 cup rye flour powder 

x /i cup barley flour 1 egg 

1 teaspoon salt 1 cup milk 

y 2 cup brown sugar 1 tablespoon melted fat 

Mix dry ingredients, add well-beaten egg, 
milk and melted fat. Pour into greased muffin 
pans and bake 35 minutes in a moderate oven. 

VIRGINIA CORN PONE 

2j4 cups milk 1 tablespoon butter 

y 2 cup yellow corn 1 teaspoon baking 

meal powder 

2 teaspoons salt 1 egg 

Heat milk, add salt and corn meal and cook 
in a double boiler for i]/ 2 hours. Add butter, 
cool and add baking powder mixed with 1 ta- 
blespoon of cold water, and well- beaten egg. 
Pour into a greased baking dish and bake in a 
moderate oven 45 minutes. Cut in pie shaped 
pieces to serve. 

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RYE MUFFINS 

2 cups rye flour y* cup brown sugar 

4 teaspoons baking i egg 

powder ij4 cups milk 

i teaspoon salt i tablespoon melted 

I tablespoon caraway fat 

seeds 

Mix and sift dry ingredients and add cara- 
way seeds. Pour in milk and well-beaten egg 
slowly, stirring constantly. Add melted fat 
and pour into greased muffin pans. Bake 40 
minutes in a moderate oven. 

If desired, caraway seeds may be omitted. 

This recipe will make 12 large muffins or 18 
small ones. 

HONEY BRAN MUFFINS 



2 cups bran 1 teaspoon baking 

J4 cup rye flour powder 

Y* teaspoon salt Yz cup honey 

J4 teaspoon soda iH cups milk 

1 tablespoon melted fat 

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WHEATLESS RECIPES 



Mix bran, flour, salt, soda and baking pow- 
der. Add honey, milk and fat and beat thor- 
oughly. 

Pour into hot greased muffin pans and bake 
30 minutes in a hot oven. 

If desired, J4 cup finely chopped walnuts 
may be added. 



SPIDER CORN CAKE 

ij4 cups corn meal J^ teaspoon soda 

Y\ cup sugar 2 eggs 

1 teaspoon salt 2 cups sour milk 

1 tablespoon fat 

Mix corn meal, sugar, salt and soda, add 
well-beaten eggs and milk and beat thoroughly 
until mixed. Melt the fat in an iron spider or 
frying pan greasing the sides as well as the bot- 
tom of the pan. 

Pour in the mixture and bake in a hot oven 
20 minutes. Serve at once. 

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WHEATLESS AND MEATLESS DAYS 

CORN AND RICE MUFFINS 

i cup corn meal 2 tablespoons sugar 

2 teaspoons baking i cup cold cooked rice 

powder J4 cup milk 

i teaspoon salt i egg 

i tablespoon melted fat 

Mix the corn meal, baking powder, salt, and 
sugar, add the rice slowly and when well mixed 
add well-beaten egg, milk, and fat. Beat vigor- 
ously i minute, pour into greased gem pans and 
bake 35 minutes in a moderate oven, 

CORN GEMS 

1 cup corn meal 1 teaspoon baking pow- 
$4 cup rye flour der 

2 tablespoons sugar 1 cup milk 

1 teaspoon salt 2 stiffly beaten egg 

2 egg yolks whites 

1 tablespoon melted fat 

Mix and sift corn meal, rye flour, sugar, salt 
and baking powder, add well-beaten egg yolks 

44 



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WHEATLESS RECIPES 



with the milk and melted fat. Fold in stiffly 
beaten egg whites. Pour into hot greased gem 
pans and bake 20 minutes in a hot oven. 
This will make 12 gems. 



HOMINY GEMS 

J4 cup &ie hominy 1 cup hot milk 

y± cup boiling water Ya cup sugar 
1 teaspoon salt 2 egg yolks 

1 tablespoon fat 2 stiffly beaten egg 

J4 cup corn meal whites 

Cook the hominy in the boiling salted water 
15 minutes, stirring constantly. Add the hot 
milk to the cornmeal and cook in the double 
boiler 15 minutes. Combine the two mixtures, 
add sugar and fat and set aside to cool. When 
cold, add well-beaten yolks of eggs, beat until 
mixed and fold in the stiffly beaten tgg whites. 
Pour into hot greased gem pans and bake 35 
minutes in a moderate oven. 

45 



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WHEATLESS and meatless days 

FRUIT GEMS 

i cup white corn meal i teaspoon baking 
% cup cold water powder 

i cup hot milk Y cup raisins 

1 teaspoon salt Y cup dates 

2 tablespoons sugar Yz cup cream 

Mix meal and cold water and add to the hot 
milk. Cook in a double boiler, over boiling 
water, for 5 minutes stirring constantly, and 
set aside to cool. When cold add sugar and 
baking powder which have been mixed and 
beat vigorously for 1 minute. Add the cream, 
and the raisins and dates which have been 
washed and cut in pieces. Mix thoroughly, 
pour into well greased gem pans and bake 
about 30 minutes in a moderate oven. 



GRANDMOTHER'S CORN DODGERS 

2 cups corn meal Ij4 cups boiling water 

2 teaspoons salt 1 tablespoon melted 

fat 

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WHEATLESS RECIPES 

— — — ■■ i — _— — — — — -~— — - 

Mix corn meal and salt, add the boiling wa- 
ter and fat. Allow mixture to cool and form 
into flat round cakes, place in a greased baking 
dish and bake in a hot oven 45 minutes. 

RICE CORN PONE 

2 cups corn meal 1 cup cold cooked rice 

4 teaspoons baking 2 eggs 

powder 2j^ cups milk 

1 teaspoon salt 2 tablespoons melted 

Y\ cup sugar fat 

Mix and sift baking powder, salt, sugar, and 
corn meal. Add well-beaten eggs and milk to 
rice, stir gradually into cornmeal mixture, add 
melted fat, beat thoroughly until well mixed. 
Pour in a shallow greased pan and bake 30 
minutes in a hot oven. Serve at once. 

HOMINY BARLEY PONES 

1 cup hot cooked horn- Y\ cup sugar 

iny J4 teaspoon salt 

1 tablespoon butter 2 teaspoons baking 

2 cups milk powder 
1 cup barley meal 2 eggs 

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WHEATLESS AND MEATLESS DAYS 

• 

Mix hominy with butter and milk and set 
aside to cool. Mix barley, sugar, salt and bak- 
ing powder and add to cooled mixture, stirring 
constantly; put in the well-beaten eggs and 
when thoroughly mixed pour into a shallow 
greased baking dish and bake in a moderate 
oven 45 minutes. Serve immediately. 



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CAKES AND COOKIES 



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CAKES AND COOKIES 

POTATO FLOUR CAKE 

3 egg yolks i teaspoon baking 
J4 teaspoon vanilla powder 

Y\ cup sugar 3 stiffly beaten egg 
J4 cup potato flour whites 

J4 teaspoon salt 

Beat the egg yolks until very light, slowly 
sifting in the sugar, add the vanilla, flour 
which has been mixed and sifted with salt and 
baking powder, and fold in the stiffly beaten 
egg whites. Bake in a tube cake pan or in 
fancy muffin pans in a slow oven 45 minutes to 
1 hour. 

This may be frosted with coconut water 
icing. 

COCONUT WATER ICING 

1 cup powdered sugar j4 teaspoon vanilla 
Boiling water Y cup coconut 

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Sift sugar and add water very slowly until 
icing is of consistency to spread. Add vanilla 
and coconut and spread over warm cake. 

BARLEY FLOUR SPONGE CAKE 

3 egg yolks % teaspoon salt 

}i cup sugar Ya cup barley flour 

2 teaspoons lemon 3 stiffly beaten egg 
juice whites 

Beat yolks till very light, gradually sifting in 
the sugar ; add the lemon juice and flour. Fold 
in stiffly beaten egg whites and bake in tube 
cake pan or muffin tins 45 minutes to 1 hour in 
a slow oven. Frost with Cocoa Icing. 

COCOA ICING 

1 cup powdered sugar Boiling water 
54 cup dry cocoa % teaspoon vanilla 

Sift sugar and cocoa together, pour on wa- 
ter slowly until icing is of consistency to spread 
and add vanilla. Spread on warm cake. 

52 



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WHEATLESS RECIPES 

POTATO FLOUR CREAM CAKE 

4 e SS yolks yi teaspoon baking 

i cup sugar powder 

Y\ teaspoon salt 3 stiffly beaten egg 

# cup potato flour whites 

Beat egg yolks with sugar until very light, 
and add salt, flour, and baking powder which 
have been mixed and sifted. Fold in stiffly 
beaten egg whites. Pour into 3 layer cake tins 
and bake in a slow oven 20 to 30 minutes. 
When done remove from pans, spread cream 
filling between layers and just before serving 
sift powdered sugar over the top. 

CREAM FILLING 

3 tablespoons butter y 2 cup powdered sugar 
1 stiffly beaten egg y* teaspoon orange 

white flavoring 

Cream butter and sugar together until mix- 
ture is very light, add flavoring, fold in egg 
white and set in a very cold place for at least 
30 minutes. 

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WHEATLESS AND MEATLESS DAYS 



POTATO FLOUR SPONGE CAKE 

4 egg yolks Grated rind and juice 

i cup sugar from >4 lemon 

% teaspoon salt 4 stiffly beaten egg 

54 cup potato flour whites 

Beat the egg yolks until very light, add sugar 
slowly, then lemon rind and juice, salt, and po- 
tato flour. Fold in the egg whites, pour into a 
tube cake pan and bake 1 hour in a slow oven. 



OLD ENGLISH CHEESE CAKES 

4 tablespoons fat 1 cup rice flour 

J / 2 cup sugar 1 teaspoon baking 

2 eggs powder 

Jam or jelly 

Cream the fat, add the sugar slowly, then 
the well-beaten eggs and last flour and baking 
powder which have been mixed and sifted. 
Grease ramekins and pour 1 teaspoon jam or 
jelly into each, fill % full with mixture and 

54 



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WHEATLESS RECIPES 

bake 25 to 30 minutes or until cakes are a deli- 
cate brown. 
Serve in ramekins. 

HERMITS 

1 *gg yolk Va teaspoon salt 
Y* cup sugar 1 tablespoon melted 

Y\ teaspoon nutmeg fat 

Ya teaspoon cinnamon J^ cup chopped raisins 

% teaspoon allspice J^ cup chopped nuts 
Ya teaspoon baking 1 stiffly beaten egg 

powder white 

Mix sugar, salt, baking powder, and spices 
and slowly add to beaten tgg yolk, with raisins 
and nuts; fold in stiffly beaten white. Drop by 
spoonfuls on a greased pan and bake 20 to 30 
minutes in a moderate oven. 

SCOTCH OAT COOKIES 

1 egg yolk 1 cup rolled oats 

Y2 cup sugar J4 teaspoon salt 

1 tablespoon melted Yi teaspoon lemon ex- 

fat tract 

1 stiffly beaten egg white 

55 



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WHEATLESS AND MEATLESS DAYS 

Beat egg yolk, slowly adding sugar and salt ; 
add lemon, rolled oats and stiffly beaten egg 
white. Drop from spoon onto a greased pan 
and bake in a moderate oven about 15 minutes 
or until brown. 

HONEY COOKIES 

Yz cup sugar 2j4 cups bran 

}4 teaspoon cinnamon Yz cup honey 

54 teaspoon soda }i cup milk 

Y\ teaspoon ginger J4 cup melted fat 

Look over bran to remove any foreign sub- 
stance and mix bran, cinnamon, ginger, and 
soda; add honey, milk, and melted fat. Drop 
from spoon on greased tins and bake about 15 
minutes in a moderate oven. 

These cookies are better if served the day 
after they are made. 

NUT WAFERS 

2 egg whites 1 cup finely chopped 

1 cup sugar nuts 

yi teaspoon vanilla 

56 



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WHEATLESS RECIPES 

Beat egg whites until very stiff and dry, add 
sugar slowly, nuts and vanilla. Spread in a 
well greased pan and bake in a slow oven about 
i hour. Remove from oven, mark into squares 
and cool before removing from pan, 

OAT WAFERS 

i egg Y\ teaspoon nutmeg 

J4 cup sugar i tablespoon melted 

1 teaspoon baking fat 

powder i teaspoon vanilla 

i cup rolled oats 

Beat the egg very light, slowly add sugar, 
nutmeg, and baking powder which have been 
mixed ; then add melted fat, vanilla, and rolled 
oats. Spread in a well greased cake pan and 
bake in a moderate oven 20 minutes or until 
crisp and brown. Mark into squares and re- 
move from the pan before they become hard. 

COCONUT MERINGUES 

2 egg whites J4 cup coconut 

J4 cup sugar y 2 teaspoon vanilla 

57 



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WHEATLBSS AND MEATLESS DAYS 

pan, putting y* an almond on each cake, and 
bake in a moderate oven 15 minutes or until 
brown. 

DIVINITY KISSES 

2 egg whites y 2 cup raisins 

y 2 cup sugar J4 cup chopped candied 

1 cup chopped nuts cherries 

Beat egg whites very stiff, slowly add sugar, 
nuts, raisins and cherries. Drop from a table- 
spoon on greased pan and bake 1 hour in a slow 
oven. 

PEANUT MACAROONS 

1 egg white */& teaspoon salt 

*4 cup sugar 1 cup peanuts 

yi teaspoon vanilla 

Chop part of the peanuts very fine leaving a 
few whole ; 10 or 12. Beat egg white until very 
stiff, slowly add sugar, salt, chopped peanuts 
and vanilla. Drop by the tablespoonful on a 
greased pan, put y a peanut on top of each 
macaroon and bake 30 minutes or until brown 
in a slow oven. 

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HOT PUDDINGS 



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HOT PUDDINGS 

APPLE TARTLETS 

6 medium sized apples i lemon, juice and 

i egg yolk rind 

J^ cup powdered sugar I stiffly beaten egg 

yi teaspoon nutmeg white 

Wash and pare apples, cut off a slice from 
the stem end and remove center, being careful 
to keep the apples unbroken. Beat egg yolks 
with sugar, nutmeg, lemon juice and rind, fold 
in stiffly beaten egg white and heap centers of 
apples with mixture. Set in a granite or 
earthen-ware baking dish, pour in water to 
depth of x /2 inch and bake in a slow oven until 
apples are tender. 

BAKED APPLES WITH OATMEAL 

6 medium sized apples Y\ cup brown sugar 
I cup cooked oatmeal J4 teaspoon cinnamon 
y 2 cup chopped raisins 

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WHEATLESS AND MEATLESS DAYS 

Wash, pare, and core apples. Mix oatmeal, 
chopped raisins, and half of the sugar and cin- 
namon, fill the centers of apples with mixture, 
and sprinkle remaining sugar and cinnamon 
over the tops. Place in a granite or earthen- 
ware baking dish, surround with water to the 
depth of ]/2 inch and bake in a moderate oven 
until the apples are tender. 



SOUR CREAM PUDDING WITH DATES 

i cup dates 54 cup brown sugar 

J4 cup walnuts % teaspoon cinnamon 

2 eggs % teaspoon salt 

ij4 cups sour cream 

Wash and stone dates. Put dates and nuts 
through the food chopper. 

Beat eggs, add brown sugar, cinnamon, salt, 
cream, nuts and dates. Pour into greased bak- 
ing dish and bake in a moderate oven about 40 
minutes, or until firm. Serve hot or cold. 

64 



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WHEATLESS RECIPES 



STEAMED GINGER PUDDING WITH 
ORANGE SAUCE 

i l / 2 cups rye flour J4 cup sour or buttcr- 
% cup yellow corn milk 

meal J4 cup molasses 

i teaspoon soda i tablespoon melted 
Y* tablespoon ginger fat 

J4 teaspoon salt I cup chopped raisins 

Mix and sift dry ingredients, add chopped 
raisins, milk, molasses and melted fat. Pour 
into well greased mold and steam 2}^ hours. 
Serve with Orange Sauce. 

ORANGE SAUCE 

2 tablespoons corn 2 cups hot water 

starch juice of 1 lemon 

Y± cup brown sugar % cup orange juice 

tV teaspoon salt -fa teaspoon nutmeg 

Mix corn starch, sugar and salt, pour on hot 
water, bring to boiling point stirring con- 
stantly, and boil for 15 minutes or cook in 
double boiler 40 minutes. Add fruit juice and 
nutmeg and serve. 

65 



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WHEATLESS AND MEATLESS DAYS 

CEREAL PUDDING 

1 cup cooked cereal >4 cup chopped raisins 
i cup milk i teaspoon cinnamon 

J4 cup molasses i egg 

Mix cereal and milk until smooth, heating if 
necessary. Add molasses, raisins, cinnamon 
and well-beaten egg. Pour into a greased bak- 
ing dish and bake 40 minutes in a moderate 
oven. 

Serve hot. 

BARLEY TAPIOCA PUDDING 

% cup minute tapioca J4 teaspoon salt 
2j4 cups hot milk 2 tablespoons brown 

2 tablespoons barley sugar 

meal 1 tablespoon butter 

% cup molasses J4 cup cold milk 

J4 cup chopped raisins 

Cook tapioca and barley with hot milk in 
double boiler until tapioca is transparent. Re- 
move from fire, add salt, molasses, sugar, but- 
ter, and raisins. Pour into a greased baking 

66 



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WHEATLESS RECIPES 



dish, pour cold milk over the top and bake I 
hour in a moderate oven. 

APPLE TAPIOCA PUDDING 

4 or 5 apples J4 cup brown sugar 

}i cup minute tapioca i tablespoon lemon 
2}4 cups boiling water juice 

J4 teaspoon cinnamon 

Wash, pare and core apples, place in a 
greased baking dish. Cook tapioca in boiling 
water until it is transparent. Remove from 
the fire, add sugar, cinnamon, lemon juice and 
pour over the apples. Bake until apples are 
tender. Serve with milk or cream. 

INDIAN TAPIOCA PUDDING 

2,y 2 cups hot milk % teaspoon salt 

J4 cup minute tapioca % cup sugar 

J4 cup corn meal Y\ cup molasses 

]/2 cup cold milk 1 tablespoon butter 

Cook tapioca and corn meal with the hot 
milk in a double boiler for 30 minutes. Re- 

67 



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WHEATLESS AND MEATLESS DAYS 

move from fire, add salt, molasses, sugar, and 
butter. Turn into a greased baking dish, pour 
cold milk over the top and bake i hour in a 
moderate oven. 

DATE AND TAPIOCA PUDDING 

2 cups boiling water % cup sugar 
J4 cup minute tapioca i cup dates 

% teaspoon salt 2 stiffly beaten egg 

2 egg yolks whites 

Cook tapioca in boiling salted water until 
transparent. Cool slightly, add egg yolks 
which have been beaten with sugar and cook in 
double boiler until mixture is thickened. Re- 
move from fire, add dates, fold in egg whites, 
pour into a greased baking dish and bake in a 
slow oven 25 minutes or until firm. 

INDIAN PUDDING 

4 cups milk Yx teaspoon ginger 

J4 cup corn meal 2 tablespoons sugar 

Yi teaspoon salt J4 cup chopped raisins 

Ya cup molasses 1 egg 

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Cook the corn meal with salt and milk in the 
double boiler for 30 minutes. Add molasses, 
ginger, sugar, raisins, and beaten egg. Pour 
into a greased baking dish and bake 2 hours in 
a slow oven. Serve with milk or cream. 

APPLE CORN MEAL DUMPLINGS 

yi cup corn meal 4 or 5 apples 

1 cup cold water *4 cup sugar 

2 cups boiling water J4 teaspoon cinnamon 
j4 teaspoon salt 1 tablespoon butter 

J4 cup brown sugar 

Mix corn meal and cold water, add to boiling 
water and boil 15 minutes. Wash, pare and 
core apples, place in greased baking dish. Add 
sugar, cinnamon, and butter to corn meal, pour 
over apples, sprinkle brown sugar over the top 
and bake 1 >£ hours in a moderate oven. Serve 
with milk or cream. 

APPLE CHEESE PUDDING 

5 or 6 apples 1 cup grated mild 

1 cup brown sugar cheese 

Y\ teaspoon cinnamon 

69 



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WHEATLESS AND MEATLESS DAYS 

Wash and pare the apples and cut in thin 
slices. Mix sugar, cinnamon and cheese. Ar- 
range sliced apples in layers in a greased bak- 
ing dish, sprinkling each layer with the cheese 
mixture. Bake in a moderate oven 30 to 45 
minutes or until apples are tender. 

COCONUT PUDDING 

2 tablespoons white Y\ teaspoon salt 

corn meal Y\ teaspoon ginger 

2 tablespoons minute 1 tablespoon butter 

tapioca Y* cup molasses 

2j4 cups hot milk J4 cup coconut 

Cook corn meal, tapioca, and hot milk in a 
double boiler 20 minutes, add all other ingre- 
dients, pour into a greased baking dish and 
bake 45 minutes to 1 hour in a moderate oven. 

INDIAN PUDDING WITH APPLES 

Y2 cup corn meal 2 cups milk 

y 2 teaspoon salt 1 egg 

1 cup cold water J4 cup molasses 

2 cups boiling water 4 apples 

% teaspoon nutmeg 

70 



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WHEATLESS RECIPES 

Mix corn meal, salt, and cold water, pour 
into boiling water and boil 15 minutes. Re- 
move from the fire and add milk, beaten egg, 
molasses, and apples, which have been washed, 
pared, and sliced. Pour into a greased baking 
dish, sprinkle cinnamon over the top and bake 
1 hour in a moderate oven. 



NEW ENGLAND PUDDING WITH CARAMEL 
SAUCE 



1 cup raisins 2 eggs 

1 cup boiling water J4 cup sugar 

2 cups milk % teaspoon nutmeg 

Cook the raisins in the boiling water allow- 
ing all water to finally cook away. Beat e^gs, 
add sugar, milk and raisins. Pour into a 
greased baking dish, sprinkle with nutmeg and 
set baking dish in a pan of water and bake in 
a moderate oven 45 minutes to 1 hour or until 
it is firm. Serve with Caramel Sauce. 

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WHEATLESS AND MEATLESS DAYS 

CARAMEL SAUCE 
i cup sugar I cup boiling water 

Cook sugar in a frying pan, stirring con- 
stantly, until melted and a light brown in color. 
Add boiling water and allow to cook over a low 
fire for 10 minutes. Cool slightly before serv- 
ing with hot pudding. 

BARLEY PUDDING 

3 cups hot milk J4 teaspoon salt 

% cup barley meal J4 cup brown sugar 

yi cup molasses y* teaspoon ginger 

Cook barley meal with milk in double boiler 
30 minutes. Add other ingredients, pour into 
greased baking dish and bake in a moderate 
oven 1 hour. Serve with Caramel or Brown 
Sugar Sauce. 

DATE PUDDING WITH BROWN SUGAR 
SIRUP 

3 cups hot milk J4 cup sugar 

J4 cup white corn meal y* teaspoon cinnamon 
1 tablespoon butter J4 cup chopped dates 

2 eggs 

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WHEATLESS RECIPES 

Cook the corn meal with hot milk in double 
boiler 10 minutes. Cool slightly and add all 
other ingredients, mix thoroughly and bake in 
a slow oven I hour or until firm. Serve with 
Brown Sugar Sirup. 



BROWN SUGAR SIRUP 

Y\ cup brown sugar ij^ cups toiling water 

2 tablespoons corn- i teaspoon vanilla 

starch 

Mix sugar and cornstarch, add boiling water 
slowly, stirring constantly and boil 15 minutes. 
Cool slightly, add vanilla and serve. 



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COLD PUDDINGS 



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COLD PUDDINGS 



CARAMEL CHARLOTTE RUSSE 

1 tablespoon gelatin J^ cup sugar 

Yi cup cold water Ya cup boiling water 

2 egg yolks 2 egg whites 

2 tablespoons sugar J^ cup whipping cream 

Y\ teaspoon salt J4 cup chopped nuts 

Soak gelatin in cold water. Beat egg yolks 
with two tablespoons sugar and the salt. Melt 
Yz cup sugar in the frying pan and when 
golden brown sirup has formed, add boiling 
water, cook for 1 minute, cool, pour into egg 
mixture and cook over boiling water until mix- 
ture is thick ; pour onto softened gelatin and stir 
until gelatin dissolves and set aside to partially 
cool. Add the unbeaten egg whites to the 
cream and beat until very light. Fold into the 
slightly cooled mixture, add nuts, pour into 
mold or serving dish and chill. 

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WHEATLES S AND MEATLESS DAYS 

III 

BLACKBERRY PUDDING 

i quart canned black- 4 tablespoons corn 
berries starch 

% cup cold water 

Mix corn starch and cold water, add to 
blackberries which have been heated and bring 
to the boiling point, stirring constantly. Boil 
15 minutes or cook in double boiler 40 minutes. 
Cool slightly, pour into serving dish, chill and 
serve with cream and sugar. 

JENNY LIND CUSTARD 

1 tablespoon granu- Ya teaspoon salt 
lated gelatin J4 cup brown sugar 

% cup cold water 1 egg yolk 

ij4 cups boiling water J4 teaspoon vanilla 
1 egg white 

Soak gelatin in cold water and when soft 
add boiling water, salt and sugar, pour onto 
tgg yolk and cook 2 minutes in double boiler. 
Remove from fire, cool, add vanilla and fold in 
stiffly beaten egg white, pour into a mold and 
chill. 

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JELLIED PEACHES WITH RICE 

1 quart can peaches Hot fruit juice from 

2 tablespoons fat canned peaches 

y 2 cup brown sugar 2 tablespoons granulated 

1 cup cooked rice gelatin 

J4 cup cold water 

Drain and slice peaches, and line a mold or 
serving dish with the slices. Melt the fat, add 
sugar and stir over a very low fire until the 
sugar is melted. Heat the juice from peaches 
and add sugar mixture, cook over hot water till 
thoroughly mixed, pour onto gelatin which has 
been softened in the cold water, add rice, pour 
into mold or serving dish and chill. 

If desired, fresh peaches may be used in- 
stead of canned peaches, in which case add 
juice of 1 lemon with the rice. 

CARAMEL NUT PUDDING 

1 cup sugar % cup cornstarch 

2 cups boiling water J4 cup cold water 
}$ cup brown sugar 1 cup chopped nuts 

79 



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WHEATLESS AND MEATLESS DA YS 

1 i ==s i ■ 

Caramelize i cup sugar by melting it in a 
frying pan until a golden brown sirup is 
formed. Add boiling water and put in a double 
boiler. Mix sugar, cornstarch and water until 
smooth and add slowly to caramel mixture, 
stirring until it thickens. Cook 45 minutes, 
add nuts, cool slightly, pour into serving dish, 
chill and serve with plain or whipped cream. 



CRANBERRY BAVARIAN CREAM 

2 cups cranberries 1 tablespoon gelatin 

1 cup sugar J4 cup cold water 

y 2 cup water 1 cup cream, whipped 

Soak gelatin in cold water. Wash cranber- 
ries, cook slowly with water and sugar until 
soft and press through a strainer or colander. 
Bring to the boiling point and pour onto soft- 
ened gelatin. Set aside in a cool place till 
slightly thickened. Fold in whipped cream, 
pour into serving dish and set in cold place 
until firm. 

80 



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GRAPE JUICE CREAM 

i tablespoon gelatin }£ cup sugar 
J4 cup cold water I cup cream, whipped 

i cup boiling water i cup grape juice 

Soak gelatin in cold water, add boiling wa- 
ter and stir until gelatin is dissolved. Add 
grape juice and sugar. Set aside and when 
the mixture begins to thicken fold in the 
whipped cream, pour into mold or serving dish 
and chill. 

COFFEE JELLY 

1 envelope or i cup boiling water 

2 tablespoons gelatin 1^2 cups strong coffee 
Yjl cup cold water Yz cup sugar 

Juice of Yi. lemon 

Soak gelatin in cold water 10 minutes. Pour 
on boiling water and stir until gelatin is dis- 
solved. Add sugar, coffee, and lemon, pour in 
mold or serving dish and set aside in a cool 
place from 4 to 6 hours or until firm. Serve 
with whipped cream. 

81 



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WHEATLESS AND MEATLESS DAYS 

CREAM RICE PUDDING 

2j4 cups milk }i teaspoon salt 

J4 cup cooked rice J4 teaspoon vanilla 

2 egg yolks 2 stiffly beaten egg 

J£ cup sugar whites 

2 tablespoons sugar 

Cook the rice with milk for 3 minutes in 
double boiler. Remove from fire and cool 
slightly. Beat egg yolks with sugar and salt 
and add to cooled rice and milk. Return to 
double boiler and cook until egg thickens the 
mixture. Remove from fire, cool, and add va- 
nilla and fold in one half the stiffly beaten egg 
whites which have been mixed with 2 table- 
spoons sugar. Pour into serving dish and 
.spread with remainder of egg whites. Chill 
and serve. 

CHOCOLATE PUDDING 

}i cup sugar 2j4 cups hot milk 

Y$ cup cornstarch 2 squares Baker's 

yi teaspoon salt chocolate 

J4 cup cold milk yi teaspoon vanilla 

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WHEATLESS RECIPES 



Mix sugar, salt, cornstarch and cold milk to 
smooth consistency. Add chocolate to hot milk 
in double boiler and when chocolate has melted 
add cornstarch mixture. Stir until pudding 
thickens and then cook for 45 minutes, stir- 
ring occasionally. Cool slightly, add vanilla, 
pour into serving dish, chill, and serve with 
cream. 

SAGO PUDDING WITH JAM 

y* cup sago 2 stiffly beaten egg 
2}i cups hot milk whites 

2 egg yolks 2 tablespoons sugar 

}£ cup brown sugar Raspberry or straw- 

1 tablespoon butter berry jam 

Cook sago with hot milk in double boiler 
until sago is soft. Remove from the fire and 
cool; then add well-beaten egg yolks, brown 
sugar, and butter. Pour into a greased baking 
dish and bake in a slow oven 1 hour. Remove 
from the oven, spread jam over pudding, then 
spread with egg whites which have been stiffly 
beaten and mixed with sugar. Return to hot 

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WHEATLESS AND MEATLE SS DAYS 

oven and brown the meringue. Serve hot or 
cold. 

RICE PUDDING 

iyi cups steamed or J4 cup sugar 

boiled rice % teaspoon cinnamon 
J4 cup raisins I egg 

*4 teaspoon salt 3 cups milk 

Wash raisins and mix with rice, add salt, 
sugar, and cinnamon. Pour into a greased 
baking dish, pour over beaten egg and milk, 
and bake in a slow oven 45 minutes. Serve 
hot or cold. 

TAPIOCA PUDDING 

2j4 cups milk J4 teaspoon vanilla 

54 cup minute tapioca 2 egg whites 

2 egg yolks 2 tablespoons powder- 
J4 cup sugar ed sugar 

}i teaspoon salt Jelly 

Cook milk with tapioca in a double boiler 
until tapioca is transparent. Add sugar and 

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WHEATLESS RECIPES 

salt to egg yolks and pour hot tapioca mixture 
into egg mixture, return to double boiler and 
cook 2 minutes or until yolks have thickened 
mixture. Set aside to cool. 

Beat egg whites until very stiff, and add su- 
gar. When custard has cooled add vanilla and 
pour into a serving dish. Spread meringue 
over the top and dot with bits of jelly. 

LEMON CAKE CUSTARD 

i cup sugar i cup hot water 

i tablespoon corn- Juice and grated rind 
starch of 2 lemons 

yi teaspoon salt 3 stiffly beaten egg 
3 egg yolks whites 

Mix sugar, salt and cornstarch and add 
slowly to the egg yolks, add hot water, lemon 
juice and rind and fold in stiffly beaten egg 
whites. Bake 45 minutes to 1 hour in a slow 
oven until firm like a custard. When served 
a delicate cake should have formed over the 
top. 

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OLD ENGLISH PUDDING WITH LEMON 
SAUCE 

i cup prunes J4 cup sugar 

2 cups cold water J4 cup cornstarch 

I cup boiling water % teaspoon cinnamon 
yi cup cold water 

Soak prunes over night in cold water and in 
the morning cook slowly until soft in same wa- 
ter. Remove stones and press prunes through 
a colander or strainer, add liquid in which they 
were cooked and boiling water. Mix sugar, 
cornstarch, cinnamon and cold water and 
slowly add to the hot mixture stirring con- 
stantly. Cook in double boiler 30 minutes, 
pour into mold or serving dish and chill. Serve 
with Lemon Sauce. 



LEMON SAUCE 

1 cup sugar iyi cups boiling water 

1 tablespoon corn- Juice and grated rind of 

starch 1 lemon 

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Mix sugar and cornstarch, add boiling water 
slowly, stirring constantly. Boil 15 minutes, 
add lemon juice and chill. 

DELICATE PUDDING WITH YELLOW SAUCE 

2^/2 cups hot water J4 cup cold water 

4 tablespoons corn- 1 tablespoon lemon 

starch juice 

Y2 cup sugar 1 stiffly beaten egg 

% teaspoon salt white 

Mix cornstarch, sugar, salt and cold water 
and slowly pour into hot water, stirring con- 
stantly, and bring to the boiling point; put in 
double boiler and cook for 30 minutes, stirring 
occasionally. Remove from the fire, add lemon 
juice, cool slightly, and pour onto stiffly beaten 
egg white, beat until smooth and pour into 
serving dish or mold. Chill and serve with 
Yellow Sauce. 

YELLOW SAUCE 

1 cup hot milk }4 cup sugar 

1 eggy°Hc y 2 teaspoon vanilla 

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Mix sugar and egg yolk, add hot milk and 
cook in double boiler until of the consistency 
of cream. Cool and add vanilla. 



DATE NUT PUDDING 

i cup chopped dates i teaspoon baking 

1 cup chopped nuts powder 

2 egg yolks 2 stiffly beaten egg 
J£ cup sugar whites 

Mix sugar and baking powder and add to 
egg yolks ; then add nuts and dates and fold in 
stiffly beaten egg whites. Spread in a shallow 
greased pan and bake in a slow oven 45 min- 
utes. Serve with whipped cream or vanilla 
ice cream. 



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FROZEN DESSERTS 



GINGER ICE 

Y2 cup crystallized gin- 3 cups boiling water 

ger y* cup orange juice 

yi cup sugar J4 cup lemon juice 

Chop ginger very fine and cook with sugar 
and boiling water 15 minutes. Cool, add or- 
ange and lemon juice and freeze. 



FROZEN APRICOTS 

1 
2 cups dried or 3 cups cold water 

4 cups fresh apricots ij4 cups sugar 

Soak the apricots in cold water over night 
and the next day cook in same water till ten- 
der; add sugar, rub through a colander or 
strainer and freeze. 

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Canned apricots may be used if desired. 



ORANGE ICE 

ij£ cups sugar Grated rind from 2 or- 

3 cups water anges 

1 cup orange juice % cup lemon juice 

Cook sugar and water for 20 minutes, cool, 
add orange juice and rind, and lemon juice and 
freeze. 

GRAPE JUICE ICE 

2 cups grape juice J4 cup sugar 
ij4 cups hot water J4 cup lemon juice 

Add sugar to hot water and boil for 10 
minutes. Cool, add grape juice and lemon 
juice and freeze. 



MINT AND GINGER ALE ICE 

2 cups sugar 1 large sprig mint 

1 cup water Juice from 3 lemons 

2 cups ginger ale 

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Cook sugar, water and mint for 5 minutes. 
Cool, remove mint sprigs, add lemon juice and 
ginger ale and freeze. 



FROZEN PEACHES 

6 large peaches 2 cups boiling water 

2 cups sugar Juice of 1 lemon 

Pour boiling water on peaches, allow to stand 
1 minute, drain and peel, and cut into pieces. 
Crack the stones from 3, remove kernels and 
cook with sugar and water for 5 minutes. 
Strain, cool, add peaches, lemon juice and 
freeze. 

PRUNE ICE CREAM 

2 cups dried prunes }4 cup sugar 

3 cups cold water 1 cup cream, whipped 

Soak prunes over night in cold water, boil 
in same liquid until tender, remove stones, put 
prunes back in liquid in which they were 
cooked, add sugar and rub through strainer 

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ii , i i — . 

or colander. Cool, fold in whipped cream and 
freeze. 

CARAMEL NUT ICE CREAM 

Y* cup sugar 2 tablespoons corn- 

J4 cup boiling water starch 

2 cups hot milk I cup cold milk 

1 cup sugar 1 cup chopped nuts 

Melt T /2 cup sugar in frying pan and when of 
sirupy consistency and golden brown color add 
boiling water and boil slowly for 5 minutes. 
Add to hot milk. Mix sugar and cornstarch 
with cold milk, slowly add to hot mixture, stir- 
ring constantly, and cook in double boiler 30 
minutes. Cool, add nuts, and freeze. 

PLUM PUDDING ICE CREAM 

2 cups sugar 1 cup chopped nuts 

1 cup water 1 cup finely chopped 

2 cups marshmallows raisins 

Cook sugar and water until it spins a thread, 
and slowly pour on marshmallows, beating 

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constantly. Cool, add nuts and raisins and 
freeze. 

CHOCOLATE ICE CREAM 

2Y2 cups hot milk % teaspoon salt 
3 squares chocolate 1 egg 

1 cup sugar 1 cup cream 

Y* teaspoon vanilla 

Melt chocolate in milk in double boiler, 
add salt and sugar, slowly stirring until sugar 
dissolves; then beat with a Dover egg beater 
until chocolate is thoroughly mixed with liquid. 
Pour onto well-beaten egg, return to double 
boiler and cook until egg thickens mixture, 
about 3 minutes. Cool, add cream and vanilla 
and freeze. 



FROZEN CHOCOLATE PUDDING 

2 tablespoons corn* Ya teaspoon salt 

starch 1 cup cold water 

1 cup sugar 2 squares chocolate 

2j4 cups hot milk 

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Mix cornstarch, sugar, salt and cold water. 
Melt chocolate in hot milk in double boiler, 
slowly adding cornstarch mixture; stir until it 
thickens and cook for 30 minutes. Cool and 
freeze. 

VANILLA ICE CREAM WITH HOT 
CHOCOLATE SAUCE 

1 pint can evaporate4 1 cup sugar 

milk 1 junket tablet 

1 cup lukewarm wa- J4 cup cold water 
ter y 2 cup thin cream 

1 teaspoon vanilla 

Dissolve junket tablet in cold water. Scald 
freezer can, put milk, warm water, vanilla and 
sugar into it and stir until sugar dissolves. 
Add the dissolved junket tablet. Set in a warm 
(not hot) place until it becomes set, add cream 
and freeze. 

HOT CHOCOLATE SAUCE 

2 squares chocolate 1 cup hot water 

1 cup sugar 

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Melt chocolate in double boiler, add hot wa- 
ter and sugar and cook until of the consistency 
of cream. 

STRAWBERRY ICE CREAM 

2 cups strawberries J4 teaspoon peppermint 
Ij4 cups sugar extract 

2 cups cream 

Wash and hull berries, add sugar and cook 
slowly for 3 minutes, press through a colander 
or strainer and cool. Add cream and pepper- 
mint and freeze. 

FROZEN RICE PUDDING 

y* cup rice 1 egg 

4 cups boiling water 1 cup sugar 

Y\ teaspoon salt J£ teaspoon vanilla 
2}£ cups hot milk I cup cream, whipped 

Wash rice and cook in boiling salted water 
until tender. Drain, add milk and sugar and 
pour onto beaten egg. Cook in double boiler 
until egg thickens, about 3 minutes. Cool, add 
vanilla and whipped cream and freeze. 

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SOUPS 



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SOUPS 

The soups classified as vegetable soups,, 
chowders, and heavy soups may be served as 
the main dish for luncheons, the usual accom- 
paniment being a salad or sandwiches. 

The thin soups are better suited to a first 
course for a meal where meat or a meat sub- 
stitute is employed. 

Wherever milk is required vegetable stock 
or water may be substituted if desired, in which 
case the food value is lowered. 

VEGETABLE SOUPS 

CREAM OF LETTUCE SOUP 

Outside leaves of 2 2 tablespoons fat 
heads lettuce, or one 3 tablespoons flour 
whole head 2 teaspoons salt 

3 cups boiling water >4 teaspoon pepper 
1 slice onion 2 cups milk 

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Wash lettuce, remove discolored portions 
with scissors, cut into pieces, cook with onion 
in boiling water about 20 minutes, or till ten- 
der; pour through strainer or colander, rub- 
bing soft part of lettuce through. This should 
make at least 2j4 cups of stock; if not, add hot 
water to make that amount. 

Melt the fat in a saucepan, add the flour, 
salt, and pepper, and when mixed remove from 
the fire, add the strained lettuce stock and milk; 
return to the fire and stir constantly until it 
boils. Serve at once. 



PEAPOD SOUP 

Pods from one quart or 2 tablespoons fat 
1 to iy 2 lbs. peas 3 tablespoons flour 

3 cups boiling water 2 teaspoons salt 

1 slice onion J4 teaspoon pepper 
1 small sprig mint 2 cups milk 

Wash the pods, break them in pieces and 
cook with onion and mint in boiling water 
about 15 minutes or till tender; pour into 

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strainer or colander and rub the soft part 
through. This should make at least 2j4 cups 
stock; if not, add hot water to make^that 
amount. 

Melt fat in a saucepan, add flour, salt, and 
pepper, remove from fire and add milk and 
strained stock. Bring to the boiling point, stir- 
ring constantly. Serve immediately. 

Leftover cooked peas rubbed through a col- 
ander or strainer may be added if desired. 

CREAM OF LEEK SOUP 

3 medium sized pota- 2 tablespoons fat 

toes 3 tablespoons flour 

3 stalks of leeks % teaspoon pepper 

3 cups boiling water V/2 cups hot milk 

2 teaspoons salt J4 teaspoon nutmeg 

Wash and pare potatoes and cut in small 
pieces, slice leeks very thin and cook in the 
boiling salted water until potatoes are very 
soft. Press through a strainer or colander, 
measure, and if necessary add hot water to 
make iy 2 cups. 

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Melt fat, add flour, remove from the fire 
and add hot stock and milk; return to fire, bring 
to boiling point, stirring frequently, add nut- 
meg and serve. 



CREAM OF CHEESE AND TOMATO SOUP 

2 cups tomatoes 3 tablespoons flour 

1 tablespoon sugar J*4 teaspoons salt 

1 slice onion % teaspoon pepper 
% teaspoon soda 2 cups milk 

2 tablespoons fat ^2 cup grated cheese 

Cook tomatoes, sugar, and onion till soft, 
rub through a strainer and add soda. 

Melt fat, add flour, salt and pepper, remove 
from fire and add milk; return to fire and 
bring to boiling point. 

When ready to serve remove white sauce 
from fire, add cheese, and beat vigorously till 
cheese is melted; then very slowly add the hot 
tomato, stirring constantly. 

Serve at once. 

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BLACK BEAN SOUP 

I cup black beans % teaspoon pepper 

i quart cold water J4 teaspoon mustard 

i onion 2 tablespoons fat 

V/2 teaspoons salt 2 tablespoons flour 

Juice of 1 lemon 

Soak beans over night in cold water. In 
the morning add sliced onion and salt and cook 
slowly until beans are very soft adding more 
water if necessary. Rub through a strainer, 
measure, and add enough hot water to make 3 
cups. 

Melt fat, add flour, pepper and mustard, re- 
move from fire and add bean stock, bring to 
boiling point, add lemon and serve. 

Beans may be cooked in the fireless cooker. 

BEET SOUP 



2 tablespoons fat 3 cups water 

3 tablespoons flour 4 medium sized cooked 
ij4 teaspoons salt beets 

}i teaspoon pepper 2 lemons 

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Melt fat, add flour, salt and pepper and cook 
until brown, remove from fire, add water, re- 
turn to fire and bring to the boiling point, stir- 
ring constantly; add beets chopped very fine, 
boil slowly for 3 minutes after they are added. 
Squeeze juice from 1 lemon and add to soup. 
Slice the other lemon very thin and put a slice 
or two in each serving of the soup. 



CELERY SOUP 

Outside stalks and leaves 2 tablespoons fat 

from 1 head celery 3 tablespoons flour 

3 cups boiling water iyi teaspoons salt 

1 slice onion J4 teaspoon pepper 
1 small piece mace 2 cups milk 

Wash celery, cut or split into pieces, and 
cook with onion and mace in boiling water 30 
minutes or till tender; pour into strainer or 
colander, rubbing soft part through. This 
should make at least 2}^ cups of stock; if not, 
add hot water to make that amount. 

Melt the fat in a saucepan, add flour, salt 
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and pepper, and when thoroughly mixed re- 
move from fire and add milk and strained 
stock. Return to the fire and bring to the boil- 
ing point, stirring constantly. Serve imme- 
diately. 

If desired, one small head celery may be 
used instead of outside stalk and leaves. The 
mace may be omitted, in which case use 2 tea- 
spoons salt instead of ij4 teaspoons. 



CORN SOUP 

1 can corn 2 tablespoons flour 

4 cups boiling water 2 teaspoons salt 

1 slice onion 1 teaspoon sugar 

2 tablespoons fat J4 teaspoon pepper 

2 cups milk 

Cook the corn in the boiling water with onion 
for 40 minutes. This should be cooked slowly 
and stirred frequently. Pour through colander 
or strainer, rubbing the soft part through. 
This should make at least 2^/2 cups; if not, add 
hot water to make that amount. 

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Melt fat in a saucepan, add flour, salt, sugar, 
and pepper, and when mixed remove from the 
fire; add milk and strained corn, return to the 
fire, and bring to the boiling point, stirring con- 
stantly. Serve at once. 

If fresh corn is used, cut and scrape the ker- % 
nels from 6 medium sized ears of cooked corn, 
add only 3 cujis boiling water, and cook with 
onion for 20 instead of 40 minutes and then 
strain. 

/ 

POTATO SOUP 

2 large potatoes or 2 tablespoons fat 

3 medium sized 2 tablespoons flour 

4 cups boiling water 2 teaspoons salt 

I slice onion % teaspoon pepper 

I stalk celery 3 cups milk 

1 tablespoon finely chopped parsley 

Wash, pare, and cut potatoes into small 
pieces. Cook in boiling water with onion and 
celery until potatoes are tender. Drain, re- 
move celery stalk and mash the potatoes, beat- 
ing them until they are smooth and creamy. 

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Melt fat in a saucepan, add flour, salt, and 
pepper, remove from fire, add milk and mashed 
potato and bring to the boiling point over the 
fire. Add the parsley and serve. 

Any leftover mashed potato may be used if 
desired. Use i to 13^ cups. 

GARDEN SOUP 

4 green onions 4 cups boiling water 

6 lettuce leaves 2 tablespoons fat 

3 tomatoes 3 tablespoons flour 

1 stalk celery 2 teaspoons salt 

54 teaspoon pepper 

Wash vegetables, and cut in pieces, cook in 
boiling water 20 minutes. Pour through 
strainer or colander, rubbing soft parts of 
vegetables through. 

Melt fat in a saucepan, add flour, salt, and 
pepper, remove from fire, and add strained 
vegetable stock. Return to fire and bring to 
boiling point, stirring constantly. Serve at 
once. 

Other vegetables, such as peas, beans, or car- 
iii 



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rots, may be used if desired. They should be 
cooked longer than 20 minutes if necessary to 
make them tender. 



CHOWDERS 


CLAM CHOWDER 


2 cups or 


J4 teaspoon pepper 


1 small can clams 


1 tablespoon chopped 


2j^ cups boiling water 


on ; on 


1 medium sized cook- 


2 cuos milk 


ed potato 


1 tablespoon chopped 


3 tablespoons fat 


parsley 


3 tablespoons flour 


1 tablespoon Worces- 


ij4 teaspoons salt 


tershire sauce 



Chop the clams and cook with liquor and 
boiling water for 10 minutes; add potato which 
has been diced. 

Melt the fat in a saucepan, add onion and 
cook until onion turns yellow, add flour, salt, 
pepper, remove from fire, add milk and liquid 
containing clams and potato. Return to fire 
and bring to the boiling point, stirring con- 
stantly. Add the parsley and Worcestershire 
sauce. Serve immediately. 

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To make fish chowder, use any leftover fish 
instead of the clams, adding J4 cup boiling wa- 
ter to take place of clam liquor. 



VEGETABLE CHOWDER 

2 potatoes 2 cups boiling water 

3 carrots 2 tablespoons fat 

2 tomatoes 3 tablespoons flour 

i stalk celery 2 teaspoons salt 

i onion 3 cups milk 

Yi teaspoon pepper 

Wash, pare, and cut up potatoes, carrots, 
onions, and tomatoes, cutting potatoes and car- 
rots into small dice and chopping onions fine. 
Cook all together in boiling water with stalk 
of celery until potatoes and carrots are tender. 
Remove celery stalk. 

Melt fat in a saucepan, add flour, salt, and 
pepper, and when mixed remove from fire and 
add milk and vegetables with stock. Return to 
the fire and bring to the boiling point, stirring 
constantly. Serve at once. 

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Any cold leftover cooked vegetables may be 
used if desired, in which case add diced vege- 
tables and I cup boiling water with milki 

OYSTER STEW 

i cup oysters i>£ teaspoons salt 

I cup boiling water J4 teaspoon pepper 

i slice onion 4 cups hot milk 

Cook oysters, boiling water and onion until 
oysters are plump and the edges curl. Re- 
move the onion, add hot milk, salt, and pepper, 
and serve immediately. 

A sprinkling of nutmeg over each serving of 
soup adds greatly to the flavor. 

THIN SOUPS 
TOMATO SOUP 

1 can tomatoes (pint) 2 cups boiling water 

1 small onion 1 tablespoon fat 

y 2 bay leaf 1 tablespoon flour 

1 tablespoon sugar 2 teaspoons salt 

2 cloves J4 teaspoon pepper 

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Cook tomatoes, chopped onion, bay leaf, 
cloves, and sugar in boiling water for 5 min- 
utes and rub through a strainer or colander. 
This should make at least 4 cups; if not, add 
boiling water to make that amount. 

Melt fat in a saucepan, add flour, salt, and 
pepper, remove from fire, and add the strained 
tomato. Return to the fire and bring to the 
boiling point, stirring constantly. Serve imme- 
diately. 

Fresh tomatoes may be used if desired, in 
which case use 6 tomatoes, wash but do not 
peel, cut them in pieces and cook in the boiling 
water with onion, bay leaf, sugar, and cloves 
until tender. 



ONION SOUP 



2 Spanish or Ber- 1 tablespoon fat 

muda onions 2 tablespoons flour 

4 cups boiling water 2 teaspoons salt 

J4 teaspoon pepper 

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Peel onions under water and cut them in 
very thin slices. Cook in boiling water until 
tender. 

Melt fat in a saucepan, add flour, salt, and 
pepper, and when mixed remove from the fire 
and add onions and liquid. Return to the fire 
and bring to the boiling point, stirring con- 
stantly. Serve immediately. 

If small green onions are used, cut off the 
tops and cut onions into quarters, using 10 to 
12 young onions. 

NOODLE SOUP 

y 2 cup noodles 2 teaspoons salt 

6 cups boiling water % teaspoon pepper 
J /2 teaspoon chopped on- 1 tablespoon caramel 
ion flavoring 

Cook the noodles with onion in boiling wa- 
ter until tender ; add the salt, pepper, and cara- 
mel. Serve immediately. 

If desired rice, macaroni or spaghetti may be 
used instead of noodles. 

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To make J4 cup of caramel flavoring, melt 
Y2 cup granulated sugar in a frying pan, stir- 
ring constantly. When it has become a brown 
sirup slowly add ^ cup boiling water and al- 
low to cook slowly for 10 minutes. Use as 
flavoring for puddings or coloring for soups. 
It is not practical to make less than ^£ cup, 
and it will keep indefinitely. 



CLAM BOUILLON 

2 cups or y 2 bay leaf 

i pint or i sprig parsley 

i small can of clams I slice onion 

Boiling water I teaspoon salt 

J4 teaspoon pepper 

Chop clams very fine, add clam liquor and 
enough boiling water to make four cups, cook 
with bay leaf, onion, and parsley for 10 min- 
utes; strain, dilute if necessary, and serve with 
or without whipped cream. 

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HEAVY SOUPS 
BAKED BEAN SOUP 

I to i}4 cups baked I slice onion 
beans or I tablespoon fat 

i small can without to- i tablespoon flour 
niato sauce ij4 teaspoons salt 

4 cups boiling water % teaspoon mustard 

J4 teaspoon pepper 

Cook the beans with onion in boiling wa- 
ter for 15 minutes; pour through a colander 
or strainer, rubbing soft part of beans through. 

Melt the fat in a saucepan, add flour, salt, 
pepper, and mustard ; when well mixed remove 
from fire, and add bean mixture. Return to 
fire, bring to the boiling point and serve. 

If a high flavor is desired, 2 tablespoons of 
Chili sauce or catsup may be added. 

CHEESE SOUP 

2 tablespoons fat % teaspoon paprika 

2 tablespoons flour 4 cups milk 

ij4 teaspoons salt 1 cup grated cheese 

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Melt the fat, add flour, salt, and paprika, 
and when mixed remove from the fire and add 
milk. Return to the fire and bring to boiling 
point, stirring constantly. Remove from fire, 
add grated cheese, beat until cheese is melted, 
and serve at once. 



PEANUT SOUP 

Y* cup peanut butter 2 tablespoons flour 

y 2 cup hot water 1 teaspoon salt 

1 tablespoon fat J4 teaspoon pepper 

4 cups milk 

Mix the peanut butter and hot water until 
smooth. Melt fat in a saucepan, add the flour, 
salt, and pepper, and when mixed remove from 
the fire and add the milk. Return to the fire 
and bring to the boiling point, stirring con- 
stantly. Remove from the fire, add the peanut 
mixture, beat until thoroughly mixed, and 
serve. 

Water may be used instead of milk if de- 
sired. 

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OYSTER BISQUE 

Ij4 cups oysters i celery stalk 

i cup oyster liquor or % cup cold water 

water i teaspoon salt 

i slice onion J4 teaspoon pepper 
3 cups boiling water 2 cups hot milk 
1 tablespoon corn- 1 stiffly beaten egg 

starch white 

Cook the oysters and liquor or water for 
3 minutes, or until edges curl. Chop the 
oysters fine and cook with onion and celery 
in the boiling water for 10 minutes. Pour into 
colander or strainer, rubbing the soft part 
through. Mix the cornstarch, salt, and % cup 
cold water to a smooth paste. Slowly stir it 
into oyster stock and boil for 5 minutes. Re- 
move from fire and add hot milk and stiffly 
beaten egg white, beating the mixture thor- 
oughly. Serve immediately. 

The oyster stock may be prepared sometime 
before the serving hour but milk and egg white 
should not be added until just before serving. 

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FISH 



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FISH 

In the recipes for the fish loaves, the sauces 
may be used interchangeably. The combina- 
tions given in the recipes, however, are con- 
sidered to be especially good. 

Without exception, the fish recipes may be 
used as substitutes for meat. 



HALIBUT WITH MEXICAN SAUCE 

6 slices of halibut ij^ cups water 

2 tablespoons flour i teaspoon Worces- 

2 teaspoons salt tershire 

2 tablespoons fat 

Dredge halibut with flour and salt. Melt 
fat in baking dish and brown slices of halibut 
on top of stove. Pour water and Worcester- 
shire over fish and bake in a moderate oven 35 

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minutes. Then pour Mexican sauce over fislji, 
bake 15 minutes and serve. 



MEXICAN SAUCE 

2 cups tomato 2 teaspoons salt 
1 tablespoon grated on- % cup cold water 

ion 1 chopped green or red 

3 tablespoons flour pepper 

Bring tomatoes and onion to boiling point. 
Mix flour and salt with cold water and add to 
tomatoes, stirring constantly; add pepper and 
pour over fish. 



FISH HASH 

ij4 cups boiled rice % teaspoon pepper 

1 cup flaked fish 2 tablespoons tomato 

2 tablespoons fat catsup or Chili 
iyi teaspoons salt sauce 

Mix rice, fish, salt, pepper and catsup or 
Chili sauce. Melt fat in hot frying pan, spread 

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mixture evenly and cook over a low fire for 
30 minutes. 
Fold and serve as an omelet 



SCALLOPED SALMON WITH SAMP 

yi, cup samp 1 teaspoon salt 

1 quart cold water 2 cups samp stock 

2 teaspoons salt 1 can salmon 

2 tablespoons fat Juice of 1 lemon 

3 tablespoons flour 1 cup crumbs 

% teaspoon pepper 1 tablespoon butter 

Soak samp overnight in cold water; in the 
morning add salt and cook till soft, drain, re- 
serving 2 cups of the stock. 

Melt fat, add flour, salt and pepper, remove 
from fire, add stock, return to fire and bring 
to the boiling point; add samp, salmon which 
has been flaked and lemon juice. Pour into a 
shallow greased baking dish, cover with 
crumbs, dot with bits of the butter and bake 20 
minutes in a hot oven. 

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SARDINE SAVORY 

2 boxes sardines i teaspoon salt 

2 tablespoons fat ]/2 teaspoon mustard 
i tablespoon grated on- ij^ cups milk 

ion i cup crumbs 

3 tablespoons flour 2 tablespoons butter 

Juice of 2 lemons 

Cut sardines into pieces, discarding any 
large bones. Melt fat, add flour, seasonings, 
and onion, remove from fire and add milk; re- 
turn to fire, bring to the boiling point and add 
sardines. Pour into greased ramekins, pour 
lemon juice over them, cover with crumbs, dot 
with bits of the butter and brown in a hot 
oven. 

POTTED OYSTERS 



3 cups boiled rice 2 tablespoons tomato 
i pint oysters catsup 

I teaspoon salt I hard cooked egg 

}i teaspoon pepper % cup fine crumbs 

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Line a well greased baking dish with 2 cups 
of the rice. Cook oysters in liquor until edges 
curl; chop them, add seasoning, tomato catsup, 
chopped egg and crumbs and moisten with 
liquor from oysters. Fill center of rice lined 
dish with mixture, cover with remainder of 
rice and pack down firmly. Place cover on 
baking dish or tie a paper over top, set in a pan 
of boiling water and steam for 45 minutes. 

Turn out onto a platter and surround with 
tomato sauce. 

If dish is thoroughly greased mold will come 
out whole. 



TUNA LOAF WITH TOMATO SAUCE 

1 tablespoon fat 1 can tuna 

2 tablespoons flour 1 egg 

1 teaspoon salt 1 tablespoon Worcester- 

Y% teaspoon pepper shire sauce 

1 cup milk 1 cup crumbs 

Melt fat in a saucepan, add flour, salt, and 
pepper, remove from fire, add milk, return to 

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■ i n ■ i i =^= :=aBMK 

fire, and bring to the boiling point. Remove 
from fire, add tuna which has been flaked, egg, 
Worcestershire sauce, and crumbs. Stir until 
thoroughly mixed, pour into a greased pan, 
and bake 25 minutes or until firm. Serve with 
tomato sauce. 

One cup of leftover cooked fish may be used 
in place of the tuna. 

TOMATO SAUCE 

1 can (pint) or 4 cloves 

6 fresh tomatoes 2 tablespoons fat 

1 slice onion 3 tablespoons flour 
y 2 bay leaf 1 teaspoon salt 

2 tablespoons sugar J4 teaspoon pepper 

Cook tomatoes, onion, bay leaf, sugar and 
cloves till tomatoes are soft. Pour through a 
strainer or colander, rubbing soft part 
through ; add enough hot water to make 2 cups 
liquid. 

Melt fat in a saucepan, add flour, salt and 
pepper, and when mixed add the strained to- 

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mato slowly, stirring constantly. Bring to the 
boiling point and serve. 

SALMON LOAF WITH RELISH SAUCE 

i tablespoon fat i cup hot water 

2 tablespoons flour i can salmon 

i teaspoon salt i egg 

}£ teaspoon pepper Juice of J4 lemon 

i cup crumbs 

Melt fat in a saucepan, add flour, salt and 
pepper, and when thoroughly mixed add hot 
water slowly, stirring constantly. Remove 
from fire, add salmon which has been flaked, 
egg, lemon juice and crumbs. Stir until thor- 
oughly mixed, pour into a greased pan and bake 
in a moderate oven 25 minutes or until firm. 
Serve with relish sauce. 

RELISH SAUCE 

2 tablespoons fat }i cup hot water 

3 tablespoons flour 1 cup relish, Chili 
J4 teaspoon salt sauce, or chopped 
yi teaspoon pepper pickle 

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Melt fat in a saucepan, add flour, salt, and 
pepper and when well mixed, add water, and 
relish, Chili sauce or pickle. Bring to the boil- 
ing point, stirring constantly, and serve. 

If sauce is too thick, hot water may be added 
to obtain the desired consistency. 

JELLIED SALMON LOAF WITH NIPPY 
SAUCE 

i envelope or i teaspoon salt 

2 tablespoons gelatin J4 teaspoon pepper 
y 2 cup cold water Juice of i lemon 

2 cups boiling water i can salmon 

i cup cooked peas 

Add cold water to gelatin, and after allow- 
ing to stand 5 minutes to soften, add the boil- 
ing water and stir until gelatin has dissolved. 
Add salt, pepper, and lemon. Pour into a loaf- 
pan or mold which has been wet in cold water. 
After mixture begins to thicken, add flaked 
salmon and peas. Put in a cold place for sev- 
eral hours until firm. Serve cold with nippy 
sauce. 

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One cup of cold leftover cooked fish may be 
used instead of the salmon. 

The mold into which the mixture is poured 
should never be made of tin. 



NIPPY SAUCE 

j£ cup whipping cream y 2 teaspoon salt 
2 tablespoons horse- J4 teaspoon paprika 
radish I tablespoon vinegar 

Beat the cream until stiff, add horseradish, 
salt, pepper and vinegar very slowly so that 
mixture does not curdle. This sauce should 
be served immediately after making. 



RICE CROQUETTES WITH FISH SAUCE 

J£ cup rice J4 cup rice stock 

6 cups boiling water i teaspoon chopped on- 
2 teaspoons salt ion 

% teaspoon pepper I egg 

i cup crumbs 

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Wash the rice and cook in the boiling salted 
water until thoroughly done. Drain, reserving 
enough rice stock for croquettes and sauce. 
Add pepper, stock and onion to the rice and 
spread on a platter to cool. 

Prepare crumbs which should be very fine. 
Beat the egg and add 2 tablespoons water mix- 
ing thoroughly. When rice mixture has cooled, 
mold into croquettes, roll them first in crumbs, 
then in tgg f and again in crumbs. Fry in deep 
fat, and drain on brown paper. Serve with 
fish sauce. 

Croquettes may be browned in the frying pan 
instead of in deep fat, if desired. 

FISH SAUCE 

2 tablespoons fat l A teaspoon pepper 

3 tablespoons flour ij4 cups rice stock 

1 teaspoon salt 1 tablespoon chopped 

y 2 to 1 cup flaked fish canned pimentos 

Melt fat, add flour, salt and pepper, and 
when mixed remove from fire and add rice 

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stock. Return to fire, and bring to boiling 
point, stirring constantly. Add pimentos and 
fish, and serve at once. 

A strong flavored fish is desirable for the 
sauce. If codfish is used, omit the salt. 



FISH CROQUETTES WITH CHEESE SAUCE 



3 tablespoons fat 


i egg 


4 tablespoons flour 


i tablespoon, chopped- 


i teaspoon salt 


pickle relish, or Chili 


J4 teaspoon pepper 


sauce 


i cup milk 


i can or 


I teaspoon chopped 


i cup cooked fish 


onion 


i egg 


i cup 


crumbs 



Melt fat, add flour, salt, and pepper, remove 
from fire, and add milk; return to fire and 
bring to boiling point, stirring constantly. 
Pour onto well-beaten egg and cook in a double 
boiler for I minute. Remove from fire and add 
onions, pickle, and fish. Mix thoroughly, and 
spread on a platter to cool. 

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Prepare fine crumbs and beat egg with 2 
tablespoons water. 

When mixture has cooled, mold into cro- 
quettes and roll first in crumbs, then in egg, 
and again in crumbs. Fry in deep fat, and 
drain on brown paper. Serve with cheese 
sauce. 

CHEESE SAUCE 

2 tablespoons fat % teaspoon pepper 

3 tablespoons flour ij4 cups milk 

1 teaspoon salt x 1 cup grated cheese 

Melt fat, add flour, salt and pepper, remove 
from fire and add milk ; return to fire and bring 
to boiling point, stirring constantly. Remove 
from fire and add cheese, beat thoroughly, until 
cheese melts, and serve immediately. 



STEAMED FISH WITH EGG SAUCE 

6 slices fish or 1 piece i>4 teaspoons salt 
fish about 1 J4 lbs. 

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Wash the fish and sprinkle with salt. Wrap 
in a piece of clean cheese cloth and place in a 
steamer or in a strainer or colander over a pan 
of boiling water. Cover, and allow to steam 
30 to 45 minutes, or until flesh will separate 
from bone. . Serve with egg sauce. 



EGG SAUCE 

2 tablespoons fat 2 cups hot water 

3 tablespoons flour Juice of j4 lemon or 
I teaspoon salt 1 tablespoon vinegar 

% teaspoon pepper 1 or 2 hard cooked eggs 

Melt fat, add flour, salt, and pepper; when 
mixed remove from fire and add hot water, re- 
turn to fire, and bring to the boiling point. 
Add lemon or vinegar, and hard cooked eggs 
which have been chopped. 

If desired, the egg white may be chopped and 
added to the sauce and the yolk pressed through 
a strainer and sprinkled over each serving. 

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FISH PIE 

2 cups or i lb. cooked i teaspoon salt 

fish J4 teaspoon pepper 

2 cups mashed potato J4 cup milk 
i tablespoon melted but- i teaspoon chopped on- 
ter ion 

2 eggs 

Add the salt, pepper, butter, milk, and 
onions to the mashed potato and beat until 
smooth and creamy; then add fish which has 
been flaked, and the well-beaten eggs. Pour 
into a greased baking dish and bake in a mod- 
erate oven 25 minutes. 

This is an excellent way to use leftover fish. 



CREAMED FISH AND POTATOES A LA CAPE 
COD 

3 tablespoons fat 1 cup cold diced pota- 

4 tablespoons flour toes 

J4 teaspoon pepper 1 cup flaked cooked cod^ 

2 cups milk fish 



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Melt fat in a saucepan, add flour, salt and 
pepper, remove from fire, add milk, return to 
the fire, and bring to the boiling point. Add 
potatoes and codfish, mix thoroughly, and 
serve at once. 



CREAMED FISH FLAKES 

2 tablespoons fat J4 teaspoon pepper 

3 tablespoons flour ij4 cups milk 

i teaspoon salt I can fish flakes 

i tablespoon Worcestershire sauce 

Place fish flakes in cold water, bring to the 
boiling point and drain. 

Melt fat, add flour, salt, and pepper, remove 
from fire, add milk, return to fire and bring to 
the boiling point stirring constantly. Add fish 
flakes and Worcestershire sauce. Serve at 
once. 

Any leftover cooked fish may be used and 
if desired this may be served on rounds of 
toast. 

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FISH CAKES 

V/2 cups mashed potato % teaspoon pepper 

jy 2 cups cooked fish 1 teaspoon Worces- 

J4 cup milk tershire sauce 

1 teaspoon salt 1 egg 

Add milk, salt, pepper, and Worcestershire 
sauce to potato and beat until smooth. Add 
flaked fish and beaten egg, mix thoroughly and 
mold into flat cakes. Dredge with flour and 
pan broil in a frying pan in which 2 tablespoons 
of fat have been melted. Turn frequently until 
they are evenly browned on both sides, and 
serve at once. 

The egg may be omitted, in which case use 
J/2 cup of milk. 

FISH SOUFFLE 

1 tablespoon fat 1 can tuna or salmon 

2 tablespoons flour 1 tablespoon Worcester- 
iyi teaspoons salt shire sauce 

J4 teaspoon pepper 2 tgg yolks 

1 cup milk 2 stiffly beaten egg whites 

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Melt fat, add flour, salt and pepper, remove 
from fire and add milk; return to the fire, bring 
to the boiling point, stirring constantly and 
add flaked fish and Worcestershire sauce. 
Pour onto the beaten egg yolks and set aside to 
cool while beating whites. Fold in the stiffly 
beaten whites and bake in a slow oven 30 min- 
utes, or until firm. 

One to ij4 cups of leftover cooked fish may 
be used in place of salmon or tuna. 

Use only y^ teaspoon of salt if salt fish is 
used. 



CREAMED TUNA WITH GREEN PEPPERS 

2 green peppers 1 teaspoon salt 

3 tablespoons fat % teaspoon pepper 

4 tablespoons flour 2 cups milk 

1 can tuna 

Wash peppers, remove seeds, cut in small 
pieces and cook in 2 cups of boiling water for 
5 minutes. 

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Melt fat, add flour, salt and pepper; when 
mixed remove from the fire and add milk. 
Return to the fire and bring to the boiling point, 
stirring constantly. Add flaked tuna and pep- 
pers which have been drained. Half a can of 
pimentos may be used instead of the peppers. 



SCALLOPED OYSTERS 

4 cups or i qt oysters J A cup tomato catsup or 
2 cups crumbs Chili sauce 

i l / 2 teaspoons salt I cup oyster liquor and 

2 tablespoons butter water 

% teaspoon pepper 

Arrange oysters and crumbs in layers in a 
greased baking dish, having top layer of 
crumbs; sprinkle salt and pepper over layers of 
oysters and dot crumbs with bits of butter. 
Add catsup to water and pour it over all. Bake 
in a moderate oven 45 minutes to an hour, or 
until oysters are thoroughly cooked and crumbs 
on top are brown. 

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SPANISH MACKEREL 

I Spanish mackerel I tablespoon chopped 

(V/* lbs.) onion 

i can or tyi cups stew- J4 teaspoon pepper 

ed tomatoes i tablespoon melted 
i teaspoon salt butter 

Place mackerel in a greased baking dish, 
sprinkle with salt and pepper. Add onion and 
butter to tomato, pour over the fish and bake 
in a hot oven 40 minutes to 1 hour, basting fre- 
quently. If tomato cooks away, add J^ cup 
hot water. Serve with tomato poured around 
fish. 

SCALLOPED CODFISH 

2 cups flaked codfish 2 cups milk 
i>£ cups crumbs 2 tablespoons flour 

54 teaspoon pepper 2 tablespoons butter 

Soak fish overnight in cold water. Drain, 
and pick into pieces in a pan of water to pre- 
vent odor on fingers. Cover with fresh cold 
water, bring to the boiling point and drain. 

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Arrange fish and I cup of the crumbs in lay- 
ers in a greased baking dish, sprinkle salt, pep- 
per, and flour over it, pour on the milk, put re- 
mainder of crumbs on top and dot with bits of 
butter. Bake i hour in a moderate oven. 



FISH PILAF WITH SPANISH SAUCE 

1 cup rice I cup fine crumbs 

2 qts. or I tablespoon Worces- 
8 cups boiling water tershire sauce 

2 teaspoons salt 24 cup rice stock 

i cup cooked fish J4 teaspoon pepper 

Cook the rice in boiling salted water until 
thoroughly done. Drain, reserving the rice 
stock. Line a greased baking dish with part of 
the rice. 

Mix the fish, crumbs, Worcestershire sauce, 
pepper and rice stock and pack into center of 
dish. Cover with remainder of rice, packing 
it down to make a firm mold. Tie a paper over 
the top. 

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Set in a steamer or on several thicknesses of 
paper in a pan of boiling water and steam for 
30 minutes. Serve with Spanish Sauce. 



SPANISH SAUCE 

2 tablespoons fat 1 cup rice stock 

3 tablespoons flour 1 tablespoon chopped 
1 teaspoon salt onion 

J4 teaspoon pepper 1 tablespoon chopped 

1 cup stewed tomatoes pimentos 

Melt fat, add flour, salt and pepper, remove 
from fire, add tomato and water, return to fire 
and bring to the boiling point, stirring con- 
stantly; add onion and pimento. 

Turn mold onto platter and pour sauce 
around it. 



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VEGETABLES 

The vegetable recipes may be used as the 
main dish for luncheon or supper. 



SCALLOPED EGG PLANT 

i medium sized egg 2 teaspoons salt 

plant }i teaspoon pepper 

8 cups cold water ij^ cups crumbs 

1 tablespoon butter 

Pare egg plant, cut into slices, and place in 
cold salted water; bring to the boiling point, 
and cook until tender. Drain, and place in 
layers in greased baking dish, sprinkling each 
layer with seasonings and then crumbs. Dot 
crumbs with bits of butter. Bake in a moder- 
ate oven about 30 minutes or until crumbs are 
brown. 

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FRIED EGG PLANT 

I medium sized egg J4 teaspoon pepper 

plant ij/2 cups fine crumbs 

I tablespoon salt i egg 

3 tablespoons fat 

Pare tgg plant, cut into thin slices, sprinkle 
each slice with salt, arrange in a pile on a dish 
and put a weight, or some heavy object, on top. 
Allow to stand from 2 to 4 hours, and pour off 
all liquid that is pressed out. 

Mix crumbs and pepper, and beat the egg 
with 2 tablespoons of cold water. Roll each 
slice first in crumbs, then in tgg, and again in 
crumbs. Pan broil in a hot frying pan in which 
the fat has been melted. Turn frequently un- 
til tgg plant is tender and browned on both 
sides. 

CORN RAREBIT 

1 pint canned corn % teaspoon pepper 
Y* can pimentos 1 cup grated cheese 

2 teaspoons salt 6 slices bread 

Cook the corn, pimentos, and seasoning 
slowly for 15 minutes. Toast the bread on 

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one side and arrange on platter with the toasted 
side up. 

Remove corn from fire, add cheese, beat vig- 
orously till melted, pour over toast and serve. 

VEGETABLE MULLiGAN 

1 small head cabbage 2 teaspoons salt 

2 tablespoons fat J4 teaspoon pepper 
1 onion 1 pint tomatoes 

Soak cabbage in cold salted water 10 min- 
utes. Drain and shred. Melt fat in pan, add 
chopped onion and cook till onion is yellow, 
add cabbage, salt, and pepper and cook very 
slowly 20 minutes, uncovered stirring fre- 
quently. Add tomatoes, cook 10 minutes and 
serve. 

ITALIAN STRING BEANS 

1 quart canned string 1 onion 

beans 1 green pepper 

1 cup water 2 teaspoons salt 

2 tablespoons fat % teaspoon pepper 

1 pint tomatoes 

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Drain beans, wash in cold water and drain 
again. Melt fat, add chopped onion and pep- 
per and cook till onion is yellow. Add beans 
and water, cover and cook until water is almost 
cooked away. Add seasonings and tomatoes, 
cover, cook 15 minutes and serve. 



TOMATO AND CAULIFLOWER 

1 pint tomatoes % teaspoon pepper 

1 small onion J4 cup grated cheese 

1 bay leaf 3 egg yolks 

2 cloves 1 tablespoon Worces- 
2 teaspoons salt tershire sauce 

3 e gg whites 

Break cauliflower in pieces and arrange in 
greased baking dish. Cook tomatoes, onion, 
bay leaf and cloves together and rub through a 
colander or strainer. Add cheese and beat 
until it melts; add seasonings and egg yolks, 
fold in stiffly beaten egg whites, pour over the 
cauliflower and bake 40 minutes in a moderate 
oven. 

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SCALLOPED ASPARAGUS 

I can asparagus }i teaspoon pepper 

1 tablespoon fat Ij4 cups milk 

2 tablespoons flour J4 cup grated cheese 
i teaspoon salt I cup soft crumbs 

Melt fat, add flour and seasonings, remove 
from fire, add milk, bring to boiling point; 
again remove from fire, add cheese and beat 
pntil cheese is melted. 

Drain asparagus and arrange in a buttered 
baking dish, pour sauce over it, put crumbs on 
top and bake in oven till crumbs are crisp and 
brown. 

SPINACH SOUFFLE 

I pint can spinach % teaspoon pepper 

1 tablespoon fat I cup milk 

2 tablespoons flour 3 egg yolks 

% teaspoon nutmeg J4 cup grated cheese 

1 teaspoon salt 3 egg whites 

Chop spinach very fine. Melt fat, add flour, 
and seasonings, remove from fire and add milk; 

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return to fire and bring to the boiling point, 
add spinach, well-beaten egg yolks and cheese, 
and fold in stiffly beaten egg whites. Pour into 
a greased baking dish and bake in a slow oven 
45 minutes. If desired, canned tomatoes may 
be used instead of spinach and i cup water 
used in white sauce instead of the milk. The 
tomatoes should be brought to the boiling 
point and beaten until no large pieces are left. 

FRIED GREEN TOMATOES 

6 or 8 green tomatoes ij4 cups fine crumbs 
1Y2 teaspoons salt 1 egg 

J4 teaspoon pepper 3 tablespoons fat 

Wash tomatoes and cut into slices Y\ inch 
thick. Sprinkle with salt and pepper. 

Beat egg with 2 tablespoons water, until 
thoroughly mixed. Roll slices of tomato in 
crumbs, then in egg 9 and again in crumbs. 
Melt fat in a frying pan and pan broil slices of 
tomato until they are tender and brown on 
l>oth sides. 

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FRIED RIPE TOMATOES WITH GRAVY 



4 tomatoes J4 teaspoon pepper 

3 tablespoons flour 3 tablespoons fat 

2 tablespoons sugar ij^ cups milk 
i}i teaspoons salt J4 cup flour 

yi cup cold water 



Peel tomatoes, and cut into thick slices, mix 
3 tablespoons flour, the sugar, salt and pepper, 
and sprinkle over both sides of sliced tomatoes. 
Melt the fat in a frying pan and pan broil the 
slices of tomato until they are tender and flour 
has browned. 

Put tomatoes in a hot vegetable dish and set 
in a warm place. 

Mix the water and flour to a smooth consist- 
ency. Pour the milk into the fat remaining in 
frying pan and slowly add flour and water 
mixture, stirring constantly until the gravy 
boils. 

Pour over the fried tomatoes and serve at 
once. 

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SCALLOPED TOMATOES 

1 can (pint) or 4 tablespoons sugar 
8 fresh tomatoes J4 teaspoon pepper 

ij4 cups crumbs 1 tablespoon Worces- 

i}4 teaspoons salt tershire sauce 

1 tablespoon butter 

If fresh tomatoes are used cover with boil- 
ing water, allow to stand 1 minute, peel and 
slice. Arrange the tomatoes in a greased bak- 
ing dish, sprinkle each layer with seasonings 
and crumbs, dotting with bits of butter. 
Sprinkle Worcestershire sauce over the top 
and bake 45 minutes to 1 hour, or until toma- 
toes are very tender and crumbs on top are 
brown. 

If canned tomatoes are too thin, drain off I 
cup of liquid. Bake only y 2 hour. 

TOMATOES WITH CHEESE 

6 tomatoes J4 teaspoon pepper 

2 tablespoons sugar 1 cup grated cheese 
Ij4 teaspoons salt Paprika 

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Scald, peel, and slice tomatoes. Place on 
broiler and sprinkle with sugar, salt, and pep- 
per which have been mixed. Then sprinkle 
with cheese and paprika and cook under gas 
flame until tomatoes are tender and cheese is 
brown. 

SMOTHERED TOMATOES 

6 medium sized toma- % teaspoon pepper 
toes i tablespoon sugar 

ij4 teaspoons salt I cup soft bread 

i tablespoon butter crumbs 

Pour boiling water over tomatoes, allow to 
stand i minute, drain and peel. Place in a 
greased baking dish, mix salt, pepper and sugar 
and sprinkle over tomatoes. Spread crumbs 
over the top, dotting with bits of butter. Cover 
and bake in a moderate oven till tomatoes are 
soft. If baking dish has no cover invert an- 
other pan of same size over the one containing 
the tomatoes. 

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TURNIPS OR CARROTS WITH LEMON 
BUTTER SAUCE 

2 bunches turnips "or 2 teaspoons salt 

carrots v 2 tablespoons butter 

8 cups boiling water J4 teaspoon paprika 

Juice of J4 lemon 

Wash vegetables and scrape or pare, cut into 
cubes or slices, cook in boiling, salted water 
until tender, and drain. 

Cream the butter, add paprika, and pour on 
lemon juice; add to carrots or turnips, mix 
thoroughly and serve. 

If desired 1 tablespoon of vinegar may be 
used instead of the lemon juice. 



CREAMED ONIONS 

6 medium sized on- 3 tablespoons fat 
ions or 4 tablespoons flour 

1 to ij4 lbs. Yz teaspoon salt 

4j4 quarts boiling water J4 teaspoon pepper 

ij4 teaspoons salt 2j4 cups milk 

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Peel onions under cold water, boil 4j4 quarts 
water (18 cups), cook the onions in iy 2 quarts 
(6 cups) of the boiling water for 5 minutes; 
drain, and add i 1 /* quarts more of the boiling 
water and cook 10 minutes; drain, add remain- 
der of boiling water, and ij4 teaspoons salt; 
cook until onions are tender and drain. 

Melt fat in a saucepan, add flour, salt, and 
pepper ; when mixed remove from fire and add 
milk. Return to fire, bring to the boiling point, 
stirring constantly, add onions, and serve. 



BUTTERED BEETS 

2 bunches medium sized 1 teaspoon salt 

beets % teaspoon pepper 

8 cups boiling water 3 tablespoons vinegar 

2 tablespoons butter or juice of 1 lemon 

Wash beets, leaving on 2 inches of tops, and 
cook whole in boiling salted water until tender. 
Drain, add cold water, rub skin off with the 
hands, and slice. 

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Cream the butter, add salt, pepper, vinegar, 
or lemon juice and the sliced beets. 
These may be served cold if desired. 



CABBAGE AU GRATIN 

i small head cabbage >4 teaspoon salt 

8 cups boiling water % teaspoon pepper 
Ij4 teaspoons salt 2 cups milk 

2 tablespoons fat J4 cup crumbs 

3 tablespoons flour 1 tablespoon butter 

Soak head of cabbage in cold salted water 
for 15 minutes to draw out any bugs or for- 
eign matter, drain, and slice. Cook uncovered 
in the boiling salted water until tender, and 
drain. 

Melt fat in a saucepan, add flour, salt and 
pepper, and when mixed, remove from fire, add 
milk, return to fire and bring to boiling point, 
stirring constantly. Add cabbage and pour 
into greased baking dish. Spread crumbs on 
top, and dot with bits of butter. Bake in a 
moderate oven until crumbs are brown. 

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SWISS CHARD WITH EGGS 

2 lbs. or 2 pecks Swiss i tablespoon butter 

chard i tablespoon flour 

2 teaspoons salt % teaspoon pepper 

8 cups boiling water Sprinkling of nutmeg 

i or 2 hard cooked eggs 

Look over and wash chard. Cook in boiling 
salted water 20 minutes, drain and chop. 

Melt butter in a saucepan, add flour, pepper 
and nutmeg and when mixed, add chopped 
chard and cook for 1 minute. Garnish each 
serving with a slice of hard cooked egg. 

CAULIFLOWER WITH CHEESE 

1 medium sized cauli- 3 tablespoons flour 
flower y* teaspoon salt 

8 cups boiling water J4 teaspoon pepper 
iy 2 teaspoons salt 1^/2 cups milk 

2 tablespoons fat 1 cup grated cheese 

Paprika 

Cover cauliflower with cold salted water and 
allow to stand 30 minutes to draw out bugs or 

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foreign matter, drain, and cook in boiling 
salted water until tender, drain, and place in a 
greased baking dish. 

Melt fat in a saucepan, add flour, salt, and 
pepper, and when mixed remove from fire and 
add milk; return to fire, and bring to the boil- 
ing point, stirring constantly. Pour over cau- 
liflower, and sprinkle with the grated cheese 
and paprika. Place in a hot oven for 10 min- 
utes, or until cheese has melted, and cauliflower 
is hot 

SCALLOPED SQUASH 

i l / 2 lbs. or 6 medium 2 teaspoons salt 
sized summer 2 cups crumbs 
squashes 1 egg 

8 cups boiling water J4 teaspoon pepper 

2 tablespoons butter J4 teaspoon salt 

Wash squash, cut in quarters, slice, and cook 
in boiling salted water until tender. Drain 
and mash ; add salt, pepper, 1 tablespoon but- 
ter, iy 2 cups crumbs, and well-beaten egg. 

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Pour into a greased baking dish, spread re- 
mainder of crumbs over the top and dot with 
remainder of butter. Bake in a moderate oven 
45 minutes. This is an excellent way to use 
leftover squash. 

Summer squash need not be pared or the 
seeds removed. 



SPINACH A LA CREOLE 



y 2 peck spinach 2 tablespoons butter 

2 teaspoons salt l /i teaspoon pepper 

J4 cup vinegar 

Look over and wash spinach, discarding 
thick stems. Cook in a covered kettle 15 min- 
utes or until tender. Unless spinach is old, no 
water should be added as enough will cling to 
leaves from washing. Do not drain or valuable 
mineral salts will be lost. When spinach is 
tender add butter, salt, pepper, and vinegar. 

This may be served hot, or, if desired, it may 
be served cold with salad dressing. 

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FRICASSEE OF POTATOES AND ONIONS 

6 small onions I teaspoon salt 

6 medium sized potatoes J4 teaspoon pepper 

i cup boiling water Y* cup flour 

i cup milk i tablespoon butter 

Peel onions under water, scrape or pare po- 
tatoes, and cut into quarters. Place in a 
greased baking dish, sprinkle with salt, pepper, 
and flour, and dot with bits of butter. Pour 
over milk and water and bake in a moderate 
oven for i hour or until vegetables are tender. 



SCALLOPED POTATOES 

6 to 8 medium sized iy 2 teaspoons salt 

potatoes J4 teaspoon pepper 

54 c«P flour 2 cups milk 

i tablespoon butter 

Wash and pare or scrape potatoes. Slice 
very thin, arrange in layers in a greased bak- 
ing dish and sprinkle each layer with the flour, 

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salt, and pepper which have been mixed. Pour 
milk over it, dot with bits of butter, and bake 
in a moderate oven 45 minutes or until pota- 
toes are tender. 



VEGETABLE HASH 

1 cup cooked carrots, 1 teaspoon chopped 
turnips or string beans onion 

2 cups cooked potatoes % teaspoon pepper 
or rice J4 cup hot water 

1 teaspoon salt 3 tablespoons fat 

Chop carrots and potatoes very fine and add 
onions, salt, pepper, and hot water. 

Melt fat in a hot frying pan and spread mix- 
ture in it. Cook over a moderate fire y* hour 
or until a crust is formed. Do not stir and if 
necessary add more fat. When a brown crust 
is formed over the bottom, fold over like an 
omelet and serve. 

If desired the mixture may be formed into 
flat cakes and pan broiled in the frying pan. 

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VEGETABLE SOUFFLE 

i cup cooked diced veg- % teaspoon pepper 

etables i cup milk 

2 tablespoons fat i tablespoon Worces- 

2 tablespoons flour tershire sauce 

i teaspoon salt 3 egg yolks 

3 stiffly beaten egg whites 

Melt fat, add flour, salt, and pepper; when 
mixed remove from fire and add milk, return 
to fire and bring to the boiling point, stirring 
constantly. Add Worcestershire sauce and 
pour on the beaten tgg yolks; add vegetables, 
and fold in stiffly beaten egg whites. Pour into 
greased baking dish and bake in a moderate 
oven 25 minutes. 



GREEN PEAS WITH MINT 

2 lbs. or i>2 teaspoons salt 

iyi qts. fresh peas 1 cup boiling water 

1 sprig mint 1 tablespoon butter 

J4 teaspoon pepper 

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Cook the peas with mint slowly in a covered 
saucepan in the boiling salted water until peas 
are tender and water has completely cooked 
away. Remove mint, add butter, salt, and pep- 
per, and serve. 

One can peas may be used instead of the 
fresh peas. 

CORN PUDDING 

I can corn 4 tablespoons sugar 

1 teaspoon salt i 1 /* cups hot milk 

J4 teaspoon pepper 2 eggs 

Add salt, pepper, sugar, hot milk, and well- 
beaten eggs to the corn, pour into a greased 
baking dish, set the baking dish in a pan of 
water, and bake in a moderate oven 1 hour, or 
until firm. 

The water around the baking dish should 
not boil or pudding will curdle. 

Corn scraped from 6 ears of cooked green 
corn may be used instead of canned corn, if 
desired. 

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SCALLOPED CORN 

I can corn J4 teaspoon pepper 

I cup milk 4 tablespoons sugar 

I teaspoon salt i>4 cups crumbs 

i tablespoon butter 

Mix corn, milk, salt, pepper, and sugar. Ar- 
range in layers in a greased baking dish, 
sprinkle each layer with crumbs, dotting with 
bits of butter. 

Bake 45 minutes in a hot oven. 



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MEAT SUBSTITUTES 

The meat substitutes are all that the name 
implies. Although the sauces given in the 
recipes may be used interchangeably, the com- 
bination given is considered to be a pleasing 
one. 

If rice, noodles or macaroni is used, no 
starchy vegetable should be served with it. 



PEANUT LOAF WITH CREAM SAUCE 

I cup chopped pea- 2 cups mashed pota- 

nuts or toes 

y 2 cup peanut butter J4 cup milk 
i l / 2 teaspoons salt 2 eggs 

J4 teaspoon pepper 

Mix peanuts, potato, salt, and pepper; add 
milk and well-beaten eggs. Stir until thor- 
oughly mixed, pour into a greased baking dish 

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WHEATLESS AND MEATLESS DAYS 

and bake in a moderate oven 30 minutes or un- 
til firm. Serve with Cream Sauce. 



CREAM SAUCE 

2 tablespoons fat Ij4 cups milk 

3 tablespoons flour 1 teaspoon chopped 
1 teaspoon salt parsley 

J4 teaspoon pepper 1 teaspoon chopped 

onion 

Melt fat, add flour, salt, and pepper; when 
mixed remove from fire and add milk. Return 
to fire and bring to the boiling point, stirring 
constantly. Add parsley and onion and serve. 

The parsley and onion may be omitted if de- 
sired. 

BEAN AND NUT LOAF 

1 cup baked beans % teaspoon pepper 

1 cup crumbs J4 cup peanut butter 

1 teaspoon salt 1 tablespoon flour 

1 teaspoon grated on- % cup hot milk or wa- 
ion ter 

54 cup of chopped walnuts 

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MEATLESS RECIPES 



Mash beans and mix with crumbs, nuts, sea- 
soning and onion. Cream the peanut butter 
and flour together and gradually add hot 
liquid; mix with bean mixture and shape in a 
loaf. 

Place in greased baking pan, pour i cup 
water around loaf and bake 40 minutes in a 
moderate oven. 

Serve with Italian Sauce. 



ITALIAN SAUCE 



3 tablespoons fat 1 tablespoon grated 

5 tablespoons flour onion 

1 teaspoon salt 1 tablespoon chopped 

% teaspoon pepper pimentos 

iyi cups warm water Juice of 1 lemon 

Melt fat, add flour, salt and pepper and cook 
until brown. Remove from fire and add water ; 
return to fire, bring to boiling point stirring 
constantly and add onion, pimentos and lemon. 

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HOMINY NUT LOAF WITH BROWN PEPPER 
SAUCE 

i Y* cups cooked hominy i tablespoon grated 
Y* cup chopped wal- onion 

nuts 2 teaspoons salt 

I cup fine crumbs X A teaspoon pepper 
% teaspoon nutmeg I egg 

Mix hominy, nuts, crumbs, and seasonings, 
add beaten egg and pour into greased baking 
dish. Bake 30 minutes or until firm. Serve 
with Brown Pepper Sauce, 



BROWN PEPPER SAUCE 

2 tablespoons fat iyi cups water 

4 tablespoons flour I small onion 

1 teaspoon salt 1 tablespoon Worces- 

% teaspoon pepper tershire sauce 

y 2 Chili pepper 

Melt fat, add flour, salt and pepper and cook 
until brown, remove from fire, add water, re- 
turn to fire and bring to boiling point stirring 

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constantly. Add onion and pepper which have 
been finely chopped. Cook over a low fire 5 
minutes before serving. 

LIBERTY LOAF WITH McADOO SAUCE 

J^ cup rice 1 cup chopped walnuts 

8 cups boiling water or pecans 

2 teaspoons salt 1 cup crumbs 

ij4 cups rice stock or 1 tablespoon Worcester- 
hot water shire sauce 
1 cup grated cheese 

Wash and cook rice in boiling salted water 
until tender. Drain, reserving rice stock for 
loaf and sauce. Mix rice, cheese, nuts, and 
crumbs; add stock and Worcestershire sauce, 
mix thoroughly, pour into a greased pan and 
bake in a moderate oven 30 minutes or until 
firm. Serve with McAdoo Sauce. 

McADOO SAUCE 

2 tablespoons fat ij4 cups rice stock or 

3 tablespoons flour hot water 

1 teaspoon salt J^ cup chopped pimen- 

}i teaspoon pepper tos 

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Melt fat, add flour,' salt, and pepper; when 
mixed remove from fire 1 and add rice stock. 
Return to fire and bring to the boiling point, 
stirring constantly. Add pimentos and serve. 

CHEESE AND NUT PATTIES 

I cup grated cheese % teaspoon pepper 
I cup fine bread 2 teaspoons chopped 

crumbs onion 

y 2 cup finely chopped Juice of 1 lemon 
walnuts 1 teaspoon salt 

2 tablespoons fat 

Mix all dry ingredients and add lemon juice 
and enough water to hold mixture together. 
Form into flat cakes and brown in a frying pan 
in which fat has been melted. Serve with to- 
mato catsup or Chili sauce. 

NAVY LOAF WITH GUNNER SAUCE 

1 medium sized can or % cup tomato catsup or 

2 cups cold baked Chili sauce 

beans 1 egg 

1 cup crumbs 1 tablespoon finely 

1 teaspoon salt chopped onion 

J4 teaspoon pepper 

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Mix beans, crumbs, salt and pepper; add 
well-beaten egg, catsup, and onion. Mix thor- 
oughly, pour into a greaseclpan and bake in a 
moderate oven 30 minutes. Serve with Gun- 
ner Sauce. 

GUNNER SAUCE 

2 tablespoons fat 3 tablespoons flour 

1 teaspoon mustard 1 teaspoon salt 
(dry) *4 teaspoon pepper 

i}4 cups milk 

Melt fat, add flour, mustard, salt, and pep- 
per; when mixed remove from fire and add 
milk. Return to the fire and bring to the boil- 
ing point, stirring constantly. 

MACARONI LOAF WITH CHEESE SAUCE 

1% cups macaroni 1 cup macaroni stock 

8 cups boiling water or strained tomato or 

1 teaspoon salt J4 stock and J4 tomato 

1 tablespoon fat 1 egg 

2 tablespoons flour 1 cup crumbs 

1 teaspoon salt 1 tablespoon Worces- 

% teaspoon pepper tershire sauce 

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Cook macaroni in boiling salted water until 
tender. Drain, reserving stock for loaf and 
sauce, and rinse macaroni in cold water. 

Melt fat in a saucepan, add flour, salt, and 
pepper, and when mixed remove from the fire 
and add stock or tomato. Return to the fire 
and bring to the boiling point, stirring con- 
stantly. Remove from fire and add Worcester- 
shire sauce, macaroni, egg, and crumbs. Pour 
into a greased baking dish and bake in a mod- 
erate oven 30 minutes or until firm. Serve with 
Cheese Sauce. 

CHEESE SAUCE 

2 tablespoons flour J4 teaspoon paprika 

1 teaspoon salt 1 >£ cups macaroni stock 

1 cup grated cheese 

Mix flour, salt, and paprika, and add stock 
very slowly, stirring to keep mixture smooth. 
If mixture becomes lumpy, beat with a Dover 
egg beater. Bring to the boiling point and boil 
for 1 minute. Remove from fire, add grated 

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MEATLESS RECIPES 



cheese and beat until cheese is melted. Serve 
at once. One-half cup of chopped pimento may 
be added if desired. 



STUFFED PEPPERS WITH BROWN SAUCE 

6 small or I tablespoon finely 

3 large peppers chopped onion 

2 cups cooked rice Ya cup rice stock or hot 

i teaspoon salt water 

Y± teaspoon pepper I cup fine crumbs 

Wash peppers, cut off stems and remove 
seeds. If large peppers are used, cut them in 
half crosswise; if small ones, remove a slice 
from the stem end. Cover the peppers with 
boiling water, boil 5 minutes, and drain. Mix 
rice, onion, seasonings, and hot water, and 
fill peppers. Sprinkle tops with crumbs and 
set in a greased baking dish; pour hot water 
to the depth of J4 inch around the peppers and 
bake in a moderate oven for 45 minutes or until 
peppers are tender and crumbs are brown. 
Serve with Brown Sauce. 

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WHEATLESS AND MEATLESS DAYS 



BROWN SAUCE 

3 tablespoons fat J4 teaspoon pepper 

5 tablespoons flour i teaspoon Worcester- 

Ij4 teaspoons salt shire sauce 

2 cups hot rice stock 2 tablespoons chopped 

or water parsley 

Melt fat in a saucepan, add flour, salt, and 
pepper and stir mixture until it is brown. Add 
the hot liquid, slowly stirring constantly and 
bring to the boiling point. Add Worcester- 
shire sauce and parsley and serve at once. 



RICE A LA CREOLE 



Y± cup rice J4 teaspoon salt 

8 cups boiling water J4 teaspoon pepper 
ij4 teaspoons salt i}^ cups rice stock 

2 tablespoons fat I small can pimentos, 

3 tablespoons flour chopped 

y 2 cup fine crumbs 

Wash rice and cook in boiling salted water 
until tender, and drain, reserving \y 2 cups of 

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stock. Melt the fat in a saucepan, add flour, 
salt, and pepper; when mixed, remove from 
fire, add rice stock, return to fire and stir con- 
stantly until it reaches the boiling point. Re- 
move from the fire, add the rice and chopped 
pimentos and mix thoroughly. Pour into a 
greased baking dish, sprinkle crumbs over the 
top and bake in a hot oven 5 minutes, or until 
the crumbs are brown. Serve immediately. 

CREAM OF CHEESE TOAST 

6 slices toast 1 teaspoon salt 

1 tablespoon fat }4 teaspoon pepper 

2 tablespoons flour ij4 cups milk 

1 cup grated cheese 

Toast slices of bread on one side and keep 
hot while making sauce. Melt fat, add flour, 
salt, and pepper and when mixed remove from 
the fire and add the milk ; return to the fire and 
bring to the boiling point, stirring constantly. 
Remove from fire, add cheese, and beat until 
cheese is thoroughly melted. Arrange toast on 

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\ 
platter or plates with untoasted side up, pour 

cheese sauce over it, sprinkle with paprika and 
serve immediately. 

CHEESE PUDDING 

6 slices stale bread J4 teaspoon pepper 

i cup grated cheese J4 teaspoon mustard 

i teaspoon salt ij^ cups milk 

i egg Paprika 

Cut slices of bread in quarters, arrange in 
layers in a! greased baking dish, sprinkle each 
layer with part of cheese and seasonings which 
have been mixed. Beat egg until light, add 
milk, and pour over bread. Sprinkle with pap- 
rika. Allow to stand 5 minutes and then bake 
25 minutes in a moderate oven, or until firm. 
Serve at once. 



CHEESE SOUFFLE 



1 cup hot milk J4 teaspoon paprika 

1 cup crumbs 3 egg yolks 

1 cup grated cheese 3 stiffly beaten egg 

1 teaspoon salt whites 

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Add the crumbs, cheese, salt, paprika, and 
egg yolks to the hot milk. When they are thor- 
oughly mixed fold in the stiffly beaten egg 
whites. Pour into a greased baking dish and 
bake in a moderate oven 25 minutes or until 
firm. 



RICE WITH TOMATO AND CHEESE 

Y\ cup rice y* teaspoon salt 

8 cups boiling water % teaspoon pepper 

V/2 teaspoons salt 1 cup strained tomato 

1 tablespoon fat J4 cup rice stock 

2 tablespoons flour 1 cup grated cheese 

Y2 cup fine crumbs 

Wash rice and cook in boiling salted water 
until tender, and drain, reserving y 2 cup of the 
stock. Melt the fat in a saucepan, add flour, 
salt, and pepper, remove from the fire and add 
strained tomato and stock; return to the fire 
and bring to the boiling point, stirring con- 
stantly. Remove from the fire, add rice and 

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cheese and mix thoroughly. Pour into a but- 
tered baking dish, sprinkle crumbs over the top, 
bake in a hot oven 5 minutes, or until crumbs 
are brown. Serve immediately. 



NOODLES WITH CHEESE 

, 2 cups noodles 1 cup grated cheese 

8 cups boiling water i}£ cups noodle stock 

2 teaspoons salt Yz cup milk 

J4 teaspoon pepper 

Cook the noodles in boiling salted water 20 
minutes, or until tender; drain, reserving ij^ 
cups stock. Arrange the noodles in layers in 
a greased baking dish, sprinkle each layer with 
cheese, add pepper, and pour the stock and milk 
over it. Bake in a moderate oven 30 to 45 
minutes or until liquid has cooked away and 
noodles are brown on top. 

Spaghetti or macaroni may be used instead 
of noodles, if desired. 

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CHILI BEANS 

2 cups pink beans i teaspoon salt 

i teaspoon salt % teaspoon pepper 

y 2 teaspoon soda 2 tablespoons ChiK 

2 cups stewed tomato powder or 2 chopped 

1 small onion, finely Chili peppers 

chopped 2 tablespoons brown 

sugar 

Wash the beans, cover with cold water and 
allow to stand over night. Drain, cover with 
boiling water, add salt and soda and boil for 2 
hours, adding more boiling water as necessary. 
Drain and add tomato, salt, pepper, onions, and 
Chili powder or peppers. Pour into a bean 
pot or greased baking dish, and sprinkle sugar 
over the top. Cover, and bake for 2 hours in 
a slow oven, then increase the heat and bake 
for 1 hour without cover. 

These may be served hot or cold. 

If liquid cooks away too rapidly, hot water 
may be added as necessary. 

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BEAN POLENTA 



2 cups white beans Y* teaspoon dry mus- 

i teaspoon salt tard 

y 2 teaspoon soda 2 tablespoons vinegar 

2 tablespoons molasses 2 tablespoons tomato 

J4 teaspoon pepper catsup or Chili sauce 

1 teaspoon salt 

Wash beans, cover with cold water, and soak 
over night. Drain, cover with boiling water, 
add salt and soda and boil slowly for 3 hours, 
adding more boiling water as necessary. Drain, 
and press through a colander or coarse 
strainer; add molasses, mustard, salt, pepper, 
and catsup or Chili sauce, and reheat, stirring 
constantly. Serve hot. 

Leftover polenta may be made into flat 
cakes rolled first in crumbs, then in egg, and 
again in crumbs, and pan broiled. If desired 
these may be served with tomato sauce. 

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JELLIED EGGS 

3 hard cooked eggs ^ bay leaf 
i envelope or I tablespoon sugar 

2 tablespoons gelatin 2 teaspoons salt 

J4 cup cold water J4 teaspoon pepper 

2 cups stewed tomatoes J4 cup chopped pimen- 

1 slice onion tos 

2 cloves 

Cut the eggs in thin slices. Soak the gelatin 
in cold water. Add the onion, cloves, and bay 
leaf to the tomato and bring to the boiling 
point, rub through a strainer and measure, 
adding enough hot water to make 2 cups of 
liquid. Bring to the boiling point again and 
pour over gelatin mixture. Add sugar, salt 
and pepper, and stir until dissolved. Set aside 
and when mixture begins to thicken add sliced 
eggs and pimentos and pour into a mold which 
has been dipped in cold water. Set in a cold 
place for 3 or 4 hours or until firm. Turn out 
on serving dish and serve cold. 

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TOMATO CROQUETTES WITH PEPPER 
SAUCE 



2 cups mashed potatoes i cup coarse crumbs 

or cooked rice i teaspoon salt 

Yi cup stewed tomatoes % teaspoon pepper 

I tablespoon chopped 1^2 cups fine crumbs 

onion 1 



Mix potatoes or rice with tomatoes, coarse 
crumbs, onion, peppe^:, and salt. Beat the egg 
with 2 tablespoons cold water. Shape the mix- 
ture into croquettes, roll first in crumbs, then 
in egg, and again in crumbs, fry in deep fat 
and drain on brown paper. Serve with Pep- 
per Sauce. 

PEPPER SAUCE 

2 finely chopped green % teaspoon paprika 
peppers % cup cold water 

3 tablespoons flour ij4 cups rice or vegeta- 
1 teaspoon salt ble stock or water 

Juice of yi lemon 

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Cover peppers with boiling water and allow 
to stand 5 minutes; drain, remove seeds and 
chop. Heat the stock or water. Mix flour, salt, 
and paprika, and slowly add cold water to make 
a smooth mixture. Add this slowly to the 
heated stock, stirring constantly. Bring to 
the boiling point, add peppers and lemon and 
serve. 

MOCK CRAB 

3 slices stale bread Few grains cayenne pep- 

2 tablespoons fat per 

3 tablespoons flour ij4 cups milk 

1 teaspoon salt 1 teaspoon Worces- 

j4 teaspoon pepper shire sauce 

% teaspoon dry mus- 2 eggs 
tard 

Cut the bread into j4 inch squares as if for 
troutons. Melt fat, add flour, salt, mustard, 
pepper and cayenne; when mixed remove from 
fire and add milk. Return to the fire and bring 
to the boiling point, stirring constantly. Add 
Worcestershire sauce and cool slightly; add 

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well-beaten eggs, pour into a greased baking 
dish, spread squares of bread over the top and 
bake in a moderate oven until croutons are 
brown and mixture is firm. 

NUT CROQUETTES WITH CHEESE SAUCE 

2 cups mashed potatoes I teaspoon salt 

or rice Ya teaspoon pepper 

i cup chopped nuts % teaspoon nutmeg 

2 egg yolks 2 egg whites 

Ya cup milk ij^ cups fine crumbs 

Mix potatoes or rice with nuts, egg* yolks, 
milk, salt, pepper and nutmeg. Beat the egg 
whites with 2 tablespoons cold water. Shape 
the mixture into croquettes and roll first in 
crumbs, then tgg whites and again in crumbs. 
Fry in deep fat and drain on brown paper. 

CHEESE SAUCE 

i teaspoon salt % teaspoon dry mus- 

Ya teaspoon pepper tard 

2 tablespoons flour i% cups milk 

Ya cup cold water i cup grated cheese 

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Mix salt, pepper, flour and mustard and add 
cold water slowly to form a smooth mixture. 
Heat the milk, add the flour mixture slowly 
and bring to the boiling point, stirring con- 
stantly. Remove from fire and add grated 
cheese; beat until cheese is melted and serve 
immediately. 

BAKED BEAN CROQUETTES WITH HORSE- 
RADISH SAUCE 

2 cups cold baked beans I teaspoon salt 

1 teaspoon finely % teaspoon pepper 
chopped onion i egg 

2 tablespoons tomato ij4 cups fine crumbs 
catsup or Chili sauce 

Mash the beans, add onion, catsup, or Chili 
sauce, salt, and pepper. Mix thoroughly, and 
if beans are very dry, moisten with a little vine- 
gar. Beat egg with 2 tablespoons of cold wa- 
ter. Shape the mixture into croquettes, roll 
first in crumbs, then in egg 9 and again in 
crumbs. Fry in deep fat, and drain on heavy 
paper. Serve with Horseradish Sauce. 

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HORSERADISH SAUCE 

3 tablespoons flour % cup weak vinegar 

i teaspoon salt Ij4 cups water 

% cup grated horseradish 

Mix flour, salt and vinegar to a smooth con- 
sistency. Heat the water and slowly add the 
flour mixture, stirring constantly until it 
reaches the boiling point. Add horseradish 
and serve, 

SPANISH OMELET 

i tablespoon butter i tablespoon corn- 

i tablespoon chopped starch 

onion 2 tablespoons cold 

1 can tomatoes ( 1 pt.) water 

iyi teaspoons salt 4 eggs 

6 slices toasted bread 

Melt butter, add onion and cook until onion 
is yellow ; add tomato, salt, and the cornstarch 
which has been mixed with cold water. Cook 

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for 5 minutes, add beaten eggs ; cook until mix- 
ture reaches the consistency of scrambled eggs. 
Serve on toast or crisp crackers, 

TOMATOES SUFFRAGETTE 

6 medium sized toma- I teaspoon salt 

toes }i teaspoon pepper 

i tablespoon finely 6 eggs 

chopped onion J/£ cup grated cheese 

Wash tomatoes but do not peel. Cut a slice 
from the stem end of each and hollow out cen- 
ter of tomato, being careful not to break the 
skin. Arrange the tomatoes in a greased bak- 
ing dish. Sprinkle the insides of the tomatoes 
with the onion and one-half the salt and pepper. 
Break eggs one at a time into a saucer and put 
one egg into center of each tomato. Sprinkle 
the egg with the rest of salt and pepper and 
the grated cheese. Pour water to depth of J4 
inch around the tomatoes and bake 15 minutes, 
or till eggs are firm, tomatoes are tender^ and 
cheese is brown. 

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One tablespoon Worcestershire sauce may 
be sprinkled over the cheese to make a more 
highly seasoned dish. 

Stem end and tomato removed from centers 
may be stewed, strained, and used in the prepa- 
ration of another dish. 



BELGIAN CORN FRITTERS 

i l /2 cups flour 2 egg yolks 

i tablespoon baking Corn scraped from 2 

powder ears cooked green 

i teaspoon salt corn 

% cup sugar i teaspoon melted fat 

}i cup milk 2 stiffly beaten egg 

whites 

Mix and sift the flour, baking powder, salt, 
and sugar; add the corn, milk, egg yolks, and 
melted fat slowly, stirring constantly. Fold in 
the stiffly beaten egg whites. Cook like pan- 
cakes on a hot greased griddle, turning until a 
golden brown on both sides. A piece of bacon 
or pork rind may be used for greasing the 
griddle. 

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BAKED BEAN FRITTERS 

y 2 cup flour Ya cup milk 

2 teaspoons baking I egg yolk 

powder J£ cup cold baked 

i teaspoon salt beans, mashed 

I cup dry bread I stiffly beaten egg 

crumbs white 

Mix flour, baking powder, and salt, add 
bread crumbs and mix thoroughly. Add milk, 
egg yolk, and the mashed beans, stirring con- 
stantly. Fold in the stiffly beaten egg white. 
Cook like pancakes on a hot greased griddle, 
turning until a golden brown on both sides. A 
piece of bacon or pork rind may be used for 
greasing the griddle. 



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SALADS 

The thick salad dressings may be used inter- 
changeably with the salads given, and the 
French dressing, with or without oil, may be 
used on any of the salads that require the thin 
salad dressing. 

Some of the salads could be used as the main 
dish for luncheon or supper, if desired. 

Stiffly beaten egg whites or J4 cup whipped 
cream may be folded into mayonnaise or cooked 
dressings just before they are served. Cooked 
dressings will keep longer if made with water 
instead of milk. 

MAYONNAISE (uncooked) 

i egg yolk 2 tablespoons vinegar 

*/£ teaspoon salt or lemon juice 

yi teaspoon mustard j^ cup olive oil or salad 

% teaspoon paprika oil 

i teaspoon Worcestershire sauce 

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Beat the egg yolk until it is light and lemon- 
colored. Add the oil slowly, beating constantly, 
alternating with vinegar or lemon juice. When 
all the oil and acid have been added, put in the 
seasonings and Worcestershire, mix thorough- 
ly and set in a cold place until ready to serve. 

To make mayonnaise that will not curdle, all 
utensils and ingredients must be thoroughly 
chilled 

MAYONNAISE (cooked) 



3 tablespoons flour y 2 cup cold water 

y 2 teaspoon salt i egg yolk 

J4 teaspoon mustard J^ cup olive or salad oil 

% teaspoon paprika 2 tablespoons vinegar 

1 teaspoon sugar or lemon juice 

Mix flour, salt, mustard, paprika, and sugar, 
and add cold water slowly, stirring until 
smooth. Bring to the boiling point stirring 
constantly and boil for 2 minutes. This will 
be very thick. Set aside until cool. When cold 
add beaten egg yolk and then oil and vinegar 

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alternately, beating constantly. If desired add 
i teaspoon Worcestershire sauce. 
This dressing will never separate or curdle. 



THOUSAND ISLAND DRESSING 

To mayonnaise add i tablespoon each of 
chopped pimentos, sweet pickle, tomato catsup 
and Chili sauce. 



COOKED SALAD DRESSING {without egg) 

2 tablespoons fat J4 teaspoon dry mus- 

4 tablespoons flour tard 

I teaspoon salt 2 tablespoons sugar 

% teaspoon paprika H cup milk or water 

J4 cup vinegar 

Melt fat, add flour, salt, paprika, mustard, 
and sugar ; when mixed, remove from fire and 
add milk or water. Return to the fire and 
bring to the boiling point, stirring constantly. 

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Add the vinegar very slowly to prevent curd- 
ling. Chill before serving. 



COOKED SALAD DRESSING {with egg) 

i tablespoon fat J4 teaspoon dry mus- 

3 tablespoons flour tard 

i teaspoon salt J4 cup water 

% teaspoon paprika J4 cup vinegar 

i tablespoon sugar I egg yolk 

Y2 cup hot milk or water 

Melt fat, add flour, salt, paprika, sugar, and 
mustard; when mixed remove from fire, add 
vinegar and water, return to fire, bring to boil- 
ing point, stirring constantly. Set aside to 
cool. 

Add hot milk or water to egg yolk and pour 
on cooked mixture which has been cooled. 
Cook over hot water 2 minutes or until egg has 
thickened. Chill before serving. 

If this dressing curdles beat vigorously 
with a Dover egg beater just before serv- 
ing. 

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FRENCH DRESSING 

% cup sifted powdered 4 tablespoons olive or 

sugar salad oil 

yi teaspoon salt 2 tablespoons vinegar 

J4 teaspoon pepper 1 tablespoon Worcester- 
% teaspoon paprika shire sauce 

Measure ingredients into a bowl, beat vigor- 
ously just before serving, or, if desired ingre- 
dients may be measured into a bottle or cruet 
and shaken. 

CHEESE DRESSING 

Add 2 tablespoons of Chili, Roquefort, or 
grated old English dairy cheese to French 
dressing. 

FRENCH DRESSING WITHOUT OIL 

J4 cup sifted powdered 4 tablespoons tomato 

sugar catsup 

Yi teaspoon salt 2 tablespoons vinegar 

% teaspoon pepper 1 tablespoon Worcester- 
Y\ teaspoon paprika shire sauce 

Use same method as French dressing. 
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ORANGE AND PRUNE SALAD 

4 oranges 6 whole walnut meats 

12 cooked prunes i head lettuce 

Mayonnaise 

Cut oranges and prunes in slices and mix 
with half of the mayonnaise. Line salad bowl 
with lettuce, add oranges and prunes and put 
mayonnaise over the top, press whole nut meats 
into mayonnaise and serve. 



ICED TOMATO SALAD 

6 medium sized toma- # cup cold water 

toes 2 teaspoons salt 

1/4 cups boiling water I Spanish onion, 
2 tablespoons sugar chopped 

4 cloves i cucumber, chopped 

I piece bay leaf i green pepper chopped 

I tablespoon granu- Lettuce 

lated gelatin Mayonnaise 

Wash and peel tomatoes. Scoop out cen- 
ters and cook the tomato which is removed 

202 



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MEATLESS RECIPES 



with the boiling water, sugar, cloves, and bay 
leaf for 10 minutes. Then rub through a 
strainer, again bring to boiling point and pour 
onto gelatin which has been soaked in the cold 
water. Cool the mixture and when it becomes 
slightly thickened add the salt, chopped onion, 
cucumber, and pepper. Fill the centers of to- 
matoes with the mixture and set in ice-box for 
4 hours. 

Serve on lettuce with a spoonful of mayon- 
naise on each tomato. 

STUFFED CUCUMBER SALAD 

3 medium sized cucum- Heart from i bunch of 

bers celery 

i tablespoon grated on- Yi cup chopped nuts 

ion Mayonnaise 

i chopped green pepper Lettuce 

Cut cucumbers in half lengthwise and scoop 
out the inside, leaving just a shell. Chop the 
cucumber removed from the center, add onion, 
chopped celery, pepper, nuts, and seasonings, 

203 



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WHEATLESS AND MEATLESS DAYS 

mix with part of the mayonnaise, refill cucum- 
ber shells, put remainder of mayonnaise on the 
top and serve on lettuce. 

EGG AND WATER CRESS SALAD 

4 hard cooked eggs i teaspoon salt 

I bunch water cress % teaspoon paprika 

I tablespoon French 2 tablespoons chopped 

mustard pimento 

French dressing 

Chop eggs very fine, add mustard, salt, pap- 
rika, pimentos and French dressing. Beat 
vigorously until thoroughly mixed. Arrange 
water cress on plates or in salad bowl and pour 
mixture over it. 

CORONADO SALAD 

1 envelope or 3 oranges 

2 tablespoons gelatin J4 cup grapes, Malaga, 
}4 cup cold water Muscat, or Tokay 

2 cups boiling water J4 cup walnuts 
J4 cup sugar Mayonnaise 

Juice of 2 lemons Lettuce 

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MEATLESS RECIPES 



Soak gelatin in cold water, add boiling wa- 
ter, sugar, and lemon juice, stir until sugar 
and gelatin dissolve and set aside to thicken. 
Peel oranges, discard white skin and cut into 
pieces ; wash grapes and cut into halves, remov- 
ing seeds ; cut nuts in small pieces. When mix- 
ture begins to thicken add fruit and nuts, pour 
into a mold which has been dipped in cold wa- 
ter and set in a cool place for 3 or 4 hours or 
until firm. Serve on lettuce with mayonnaise. 

FRUIT SALAD WITH DRESSING 

3 tablespoons flour 1 cup fruit juice and 

J4 cup sugar water 

y 2 teaspoon salt 3 oranges 

y 2 teaspoon dry mus- J4 cup walnuts 

tard 1 small can pineapples 

J4 cup vinegaf Lettuce 

Measure the fruit juice which is drained 
from the can of pineapple and add water to 
make 1 cup liquid, add vinegar and put over 
the fire. When it is hot pour onto the flour, 

205 



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WHEATLESS AND ME ATLESS DAYS 

assess . 1 r 

sugar, salt, and mustard which have been 
mixed. Return to the fire and bring to the 
boiling point, stirring constantly. Boil for 3 
minutes and set aside to cool. 

Peel oranges, discarding the white skin and 
cut pineapple, nuts, and oranges into pieces. 
Mix with salad dressing which should be thor- 
oughly chilled, and serve on lettuce. 



FIJI SALAD 

1 envelope or J4 ctip vinegar 

2 tablespoons of gela- 1 cup shredded cab- 
tin bage 

Yi cup cold water J4 cup diced celery 

2 cups boiling water J4 cup chopped pimento 

iyi teaspoons salt Mayonnaise 

}i cup sugar Lettuce 

Soak gelatin in cold water, add boiling wa- 
ter, sugar, and salt, stir until dissolved and 
add vinegar. Set aside in a cold place. When 
gelatin mixture begins to thicken add cabbage, 
celery and pimentos, pour into a mold which 

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MEATLESS RECIPES 



has .been dipped in cold water, and allow to 
stand in a cold place for 3 or 4 hours, or until 
firm. Serve with mayonnaise on lettuce. 



WALDORF SALAD 

3 medium sized apples J4 teaspoon salt 
J4 cup diced celery Cooked salad dressing 

Yi cup walnuts Lettuce 

Wash, pare, and dice apples, leaving them in 
cold water to prevent discoloring. Wash and 
dice celery and cut nuts into pieces. Drain 
apples, mix salt, celery, and nuts, add dressing 
and serve on lettuce. 



STUFFED DATE SALAD 



24 dates % teaspoon paprika 

y 2 cup cream or cottage 6 walnuts 

cheese Mayonnaise or cooked 
y 2 teaspoon salt dressing 

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WHEATLESS AND MEATLESS DAYS 

Wash dates and remove stones. Chop nuts 
very fine and add with salt and paprika to the 
cheese, mixing thoroughly. Heap cavities in 
center of dates with the cheese and nut mix- 
ture. Serve dates on lettuce with mayonnaise 
or cooked dressing. 



TOMATO ASPIC 

1 envelope or J4 cup brown sugar 

2 tablespoons gelatin % cup vinegar 
Yi cup cold water i}4 teaspoons salt 

2 cups tomato I small bottle stuffed 

2 slices onion green olives 

y 2 a bay leaf 2 hard cooked eggs 

2 cloves Mayonnaise 

i small stalk celery Lettuce 

Soak gelatin in cold water. Bring tomatoes 
with onion, bay leaf, cloves, celery, and brown 
sugar to the boiling point, and if fresh toma- 
toes are used, cook until tender. Rub through 
a colander or strainer and measure, adding 
enough hot water to make 2 cups liquid. Re- 

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MEATLESS RECIPES 



turn to fire, bring to the boiling point, and pour 
onto the softened gelatin; add salt and set aside 
to cool. 

Slice eggs very thin and put eggs and olives 
in the mold which has been wet with cold wa- 
ter. When mixture containing gelatin has 
thickened pour over sliced eggs and olives in 
mold and allow to stand in a cold place for 3 or 
4 hours, or until firm. 

Serve with mayonnaise on lettuce. 

GRAPEFRUIT AND PINEAPPLE SALAD 

3 medium sized grape- J4 cup sifted powdered 

fruit sugar 

Yi can pineapple French dressing 

1 pimento Lettuce 

Remove the skins from grapefruit, discard- 
ing the tough white portions and cutting the 
grapefruit into pieces. Cut up pineapple, add 
grapefruit and sugar. Mix with salad dress- 
ing, garnish with strips of pimento and serve 
on lettuce. 

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WHEATLESS AND MEATLESS DAYS 



POTATO SALAD 



3 or 4 medium sized 
boiled, steamed, or 
baked potatoes 

2 hard cooked eggs 

i small onion 

2 stalks celery or 
J4 teaspoon celery salt 



2 tablespoons vinegar 
2 tablespoons olive or 

salad oil 
i teaspoon salt 
J4 teaspoon pepper 
Cooked salad dressing 
Lettuce 



Cut potatoes into small pieces, chop eggs, 
onion and celery and mix all thoroughly. Add 
vinegar, oil, salt, and pepper which have been 
mixed, and set aside in a cool place for at least 
i hour. Mix with salad dressing and serve on 
lettuce. 

STUFFED TOMATO SALAD 



6 small tomatoes 
i small onion finely 
chopped 
Yi cup chopped celery or 
J4 teaspoon celery salt 



Y\ cup chopped nuts Lettuce 



6 or 8 ripe olives chop- 
ped 

i teaspoon salt 
J4 teaspoon pepper 
Salad Dressing 



2IO 



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MEATLESS RECIPES 



Tomatoes should be firm and not too ripe. 
Wash tomatoes, pour boiling water over them, 
allow to stand i minute, drain and peel. Hol- 
low out centers, cutting the pulp removed into 
small pieces, and mix with chopped onion, cel- 
ery, nuts, olives, salt and pepper. Add salad 
dressing, mix thoroughly, refill tomatoes put- 
ting i teaspoon of salad dressing on top of 
each. 

Serve on lettuce. 



CABBAGE AND GREEN PEPPER SALAD 

J4 small head of cab- 3 small green peppers 
bage French dressing 

Lettuce 

Soak cabbage in cold salted water 5 minutes, 
drain, and shred. Pour boiling water over pep- 
pers and allow to stand 5 minutes, drain, re- 
move seeds and cut peppers into narrow strips. 
Mix cabbage and peppers, place on lettuce and 
pour French dressing over it. 

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WHEATLESS AND MEATLESS DAYS 



SUMMER SALAD 

3 medium sized toma- 8 green onions 

toes i cucumber 

8 radishes Lettuce 

French dressing 

Wash tomatoes, pour boiling water over 
them, allow to stand i minute, drain, peel, and 
slice. Wash radishes and onions and slice, or 
if very small, cut in halves. Wash, pare and 
slice cucumber. Arrange on lettuce, pour over 
French dressing and serve immediately. 

STARS AND STRIPES SALAD 

3 cold cooked beets I teaspoon celery salt 

i small onion finely 6 chopped radishes 

chopped 2 sliced hard cooked 
J4 cup chopped nuts eggs 

J4 cup chopped celery Lettuce 

or French dressing 

Slice the beets and mix with onion, celery, 
nuts, radishes and eggs. Arrange on lettuce, 
pour on French dressing and serve. 

212 



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MEATLESS RECIPES 



SALAD INDEPENDENCE 

3 small tomatoes J4 small can pimentos 

2 small green peppers Lettuce 
% cup chopped celery French dressing 

Wash tomatoes, pour boiling water over 
them and allow to stand I minute, drain, and 
slice. Pour boiling water over peppers, allow 
to stand 5 minutes, drain, remove seeds and 
cut peppers into strips. Chop the pimentos 
very fine and mix with the celery. Put slices 
of tomato on the lettuce, sprinkle with celery 
and pimento mixture, garnish with strips of 
green pepper, add French dressing and serve. 

SAN DIEGO SALAD 

1 box sardines J4 cup chopped celery 

1 small onion finely 2 small heads lettuce 
chopped French dressing 

Remove the bones from sardines and cut 
into small pieces, add celery and onion and mix 
thoroughly. 

213 



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WHEATLESS AND MEATLESS DAYS 

I I ■ ■Mil'' . I I I ! 

Remove coarse outside leaves from lettuce 
and soak in cold salted water 5 minutes. Cut 
each head of lettuce into shreds, arrange on 
serving plate, sprinkle with sardine mixture, 
pour over French dressing and serve. 



ARMY AND NAVY SALAD 

1 envelope or % cup blanched chop- 

2 tablespoons gelatin ped almonds 

y 2 cup cold water 12 chopped ripe olives 

1 cup boiling water J4 small can chopped 

1 teaspoon salt pimentos 

i cup ginger ale Mayonnaise 

Lettuce 

Soak gelatin in cold water, add boiling wa- 
ter and salt, and when slightly cooled, add gin- 
ger ale. Set aside in a cold place and when 
mixture begins to thicken add almonds, olives 
and pimentos. Pour into a mold which has 
been wet in cold water and set in a cold place 
for 3 or 4 hours, or until firm. 

Serve with mayonnaise on lettuce. 
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MEATLESS RECIPES 



COTTAGE CHEESE SALAD 

i cup cottage cheese Y\ teaspoon mustard 
i teaspoon salt Lettuce 

% teaspoon pepper French dressing 

Mix cheese, salt, pepper and mustard. Ar- 
range on lettuce and pour French dressing over 
it. 

PEP SALAD 

y 2 cup cottage cheese Y\ cup chopped nuts 
i teaspoon salt i tablespoon pimentos 

y± teaspoon pepper 2 small green peppers 

J4 teaspoon mustard Lettuce 

I small onion chopped French dressing 

Mix cheese, salt, pepper, mustard, onion, 
nuts, and pimentos. Pour boiling water over 
the peppers, allow to stand 5 minutes, drain, 
and cut into strips. 

Arrange salad mixture on lettuce, garnish 
with strips of pepper, add French dressing, 
and serve. 

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WHEATLESS AND MEATLESS DAYS 



STUFFED PEPPER SALAD 

3 medium sized green i teaspoon salt 

peppers % teaspoon paprika 

i cup cottage cheese Lettuce 

French dressing 

Mix cheese, salt, and paprika. Cover pep- 
pers with boiling water and allow to stand 5 
minutes. Cut off stem end, and remove seeds. 
Fill peppers with the cheese mixture and put in 
a cold place for at least 1 hour, or until cheese 
is firm. Cut in % inch slices and arrange on 
lettuce, pour over French dressing and serve. 



CHEESE AND CELERY SALAD 

6 stalks celery 1 tablespoon tomato cat- 

yi cup pimento cheese sup 

% cup chopped nuts Mayonnaise 

Lettuce 

Choose large outside stalks of celery, wash 
and cut in pieces about 3 inches long. Mix 

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MEATLESS RECIPES 



cheese, nuts, and catsup, and if necessary 
moisten with a little of the mayonnaise. Fill 
cavities in the celery with cheese mixture and 
serve with mayonnaise on lettuce. 

STUFFED EGG SALAD 

6 hard cooked eggs Paprika 

% cup chopped nuts Mayonnaise or 

54 cup tomato catsup or Cooked salad dressing 

Chili sauce Lettuce 

Cut eggs in halves lengthwise; remove the 
yolks and mash, mixing with chopped nuts and 
Chili sauce or catsup. Refill whites, sprinkle 
with paprika and serve on lettuce with mayon- 
naise. 

FISH SALAD 

ij4 cups canned or 2 tablespoons lemon 

cooked fish juice 

y 2 cup chopped celery 1 teaspoon salt 

2 hard cooked eggs J4 teaspoon pepper 

2 tablespoons olive or Mayonnaise or 

salad oil Cooked salad dressing 
Lettuce 

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WHEATLESS AND MEATLESS DAYS 

Cut the fish in pieces and chop the eggs. Mix 
fish, celery, and eggs, and add lemon juice, oil, 
salt, and pepper which have been mixed. Set 
in a cool place for at least i hour. Mix with 
salad dressing and serve on lettuce. 



Digitized by 



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INDEX 



Almond cakes, 59 

Apple cheese pudding, 69 

Apple corn meal dump- 
lings, 69 

Apple tapioca pudding, 67 

Apple tartlets, 63 

Apples, baked with oat- 
meal, 63 

Apricots, frozen, 91 

Army and navy salad, 214 

Aspic, tomato, 208 

Baked apples with oat- 
meal, 63 
Baked bean croquettes, 

189 
Baked bean fritters, 193 
Baked bean soup, 118 
Baked hominy with dates, 

21 
Barley, with raisins, 6 
Barley pan cakes, 18 
Barley pudding, 72 
Barley sponge cake, 52 
Barley spoon bread, 29 
Barley tapioca pudding, 

66 
Bean polenta, 184 



Belgian corn fritters, 192 
Boston brown raisin 

bread, 35 
Breads, 35 
Brown bread, 37 
Brown sauce, 178 
Brown sugar sirup, 73 
Buckwheat cakes, 17 
Buttered beets, 157 

Cabbage, au gratin, 158 
and green pepper salad, 
211 

Cake, barley sponge, 52 
potato flour cream, 53 
potato flour sponge. 

54 
Cakes, almond, 59 

cheese, 54 
Caramel charlotte russe, 

Caramel nut ice cream, 94 
Caramel nut pudding, 79 
Caramel sauce, 72 
Cauliflower, with cheese, 

159 
Celery soup, 108 
Cereal omelet, 13 



219 



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INDEX 



1 

Cheese cakes, old Eng- 
lish, 54 

Cheese and celery salad, 
216 

Cheese pudding, 180 

Cheese salad dressing, 
201 

Cheese sauce, for fish, 

134 

for fish croquettes, 133 

for loaf, 176 
Cheese souffle, 180 
Cheese soup, 118 
Chili beans, 183 
Chocolate ice cream, 95 
Chocolate pudding, 82 

frozen, 95 
Chocolate sauce, 96 
Chowder, clam, 112 

vegetable, 113 
Clam bouillon, 117 
Clam chowder, 112 
Cocoa icing, 52 
Coconut cookies, 58 
Coconut icing, 51 
Coconut meringues, 57 
Coconut pudding, 71 
Coffee jelly, 81 
Cold puddings, 75 
Cooked salad dressing, 
with egg, 200 

without tgg 9 199 
Corn, scalloped, 166 
Corn bread, 38 

New Mexico, 38 
Cora dodgers, 46 



Corn fritters, Belgian, 

192 
Corn gems, 44 
Corn meal, cereal, 5 

with dates, 7 

fried, 1 1 

with cheese, 11 
Corn meal pan cakes, 18 
Corn pone, rice, 47 
Corn pudding, 165 
Corn and rice muffins, 

44 
Corn soup, 109 
Coronado salad, 204 
Cottage cheese salad, 215 
Cranberry Bavarian 

cream, 80 
Creamed fish flakes, 137 
Creamed fish and pota- 
toes, a la Cape 

Cod, 136 
Creamed onions, 156 
Creamed tuna with green 

peppers, 139 
Cream filling for cake, 53 
Cream rice pudding, 82 
Cream of cheese toast, 

179 
Cream of cheese sauce 

for nut loaf, 170 
Custard spoon bread, 30 

Date and nut pudding, 88 
Date pudding, 72 
Date tapioca pudding, 68 
Delicate pudding, 87 



220 



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INDEX 



Delicate spoon bread, 28 
Divinity kisses, 60 

Egg salad, stuffed, 217 
Egg sauce, 135 
Eggs, jellied, 185 

Fiji salad, 206 

Fish cakes, 138 

Fish croquettes with 

cheese sauce, 133 
Fish pie, 136 
Fish pilaf with Spanish 

sauce, 142 
Fish salad, 217 
Fish sauce, 132 
Fish souffle, 138 
French salad dressing, 

with oil, 201 
without oil, 201 
Fricassee of potatoes and 

onions, 162 
Fried corn meal, 11 
with cheese, n 
Fried egg plant, 148 
Fried green tomatoes, 152 
Fried hominy, 12 
Fried hominy cakes, 19 
Fried oatmeal with 

cheese, 12 
Fried rice cakes, 12 
Fried ripe tomatoes with 

gravy, 153 
Fritters, baked bean, 193 
Belgian corn, 192 
hominy, 20 



Fritters, rice, 20 
Frozen apricots, 91 
Frozen chocolate pud- 
ding, 95 
Frozen peaches, 93 
Frozen rice pudding, 97 
Fruit gems, 46 
Fruit salad with dressing, 

205 
Fruit sauce, 22 

Garden soup, in 

Ginger ice, 91 

Ginger ale and mint ice, 

92 
Grandmother's corn 

dodgers, 46 
Grapefruit and pineapple 

salad, 209 
Grape juice cream, 81 
Grape juice ice, 92 
Green peas with mint, 164 
Gunner sauce, 175 

Heavy soups, 118 
Hermits, 55 
Hominy, fried, 12 

with dates, baked, 21 
Hominy barley pones, 47 
Hominy cakes, fried, 19 
Hominy cereal, 6 
Hominy fritters, 20 
Hominy gems, 45 
Hominy spoon bread, 7^ 
Honey cookies, 56 
Honey rye bread, 35 



221 



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INDEX 



Horseradish sauce, 190 
Hot puddings, 61 

Ice cream, caramel nut, 94 

chocolate, 95 

plum pudding, 94 

prune, 93 

strawberry, 97 

vanilla, 96 
Ice, ginger, 91 

grape juice, 92 

mint and ginger ale, 92 

orange, 92 
Indian bread, Navajo, 39 
Indian pudding, 68 

with apples, 70 
Indian tapioca, 67 

Jellied eggs, 185 

Jellied salmon loaf with 

nippy sauce, 130 
Jelly, coffee, 81 

Lemon custard cake, 85 
Lemon sauce, 86 
Lettuce soup, 103 
Liberty loaf, 173 
Loaf, jellied salmon, 130 

macaroni, 175 

navy, 174 

peanut, 169 

salmon, 129 

tuna, 127 



Macaroni loaf with 
cheese sauce, 175 



Macaroons, peanut, 60 
Mayonnaise, 197 

cooked, 198 
Meat substitutes, 169 
McAdoo sauce, 173 
Mint and ginger ale ice, 

92 
Mock crab, 187 
Mush spoon bread, 32 

Navajo Indian bread, 39 
Navy loaf with gunner 

sauce, 175 
New England pudding, 

New Mexico corn bread, 

38 
Nippy sauce, 131 
Noodle soup, 116 
Noodles, with cheese, 

182 
Nut croquettes, with 

cheese sauce, 188 
Nut wafers, 56 

Oatmeal, with cheese, 

fried, 12 
Oatmeal cereal, 5 
Oat cookies, 55 
Oat wafers, 57 
Old English cheese cakes, 

54 
Old English pudding, 86 
Omelet, cereal, 13 
Onion soup, 115 
Oyster bisque, 120 



222 



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INDEX 



Oyster stew, 114 
Oysters, scalloped, 140 

Peaches, frozen, 93 
Peanut loaf with cream 

sauce, 169 
Peanut macaroons, 60 
Peanut soup, 119 
Peapod soup, 104 
Pep salad, 215 
Pepper and cabbage 

salad, 211 
Pepper salad, stuffed, 216 
Pepper sauce, 172 . 
Plum pudding ice cream, 

Pones, hominy barley, 47 

rice corn, 47 
Potato flour cake, 51 
Potato flour cream cake, 

53 
Potato flour sponge cake, 

54 
Potato salad, 210 

Potato soup, no 

Potato waffles, 23 

Potatoes and onions, 

fricassee, 162 

Prune ice cream, 93 

Prune meringues, 58 

Pudding, cheese, 180 

corn, 165 
Puddings, cold, 75 

hot, 01 

Raised brown bread, 36 
Relish sauce, 129 



Rice cakes, 12 
Rice corn pone, 47 
Rice croquettes, with fish 
sauce, 131 

a la Creole, 178 

with tomato and cheese, 
181 
Rice and hominy spoon 

bread, 27 
Rice pudding, 84 

cream, 82 

frozen, 97 
Rice steamed, 6 
Rice waffles, 23 
Rye drop cakes, 19 

Sago pudding with jam, 

83 
Salad, army and navy, 
214 
cabbage and green pep- 
per, 211 
cheese and celery, 216 
Coronado, 204 
cottage cheese, 215 
fruit, with dressing, 

205 

Fiji, 206 

fish, 217 

grapefruit and pine- 
apple, 209 

Independence, 213 

pep, 215 

potato, 210 

San Diego, 213 

Stars and Stripes, 212 



223 



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INDEX 



Salad, stuffed date, 207 

stuffed egg, 217 

stuffed pepper, 216 

stuffed tomato, 210 

summer, 212 

tomato aspic, 208 

Waldorf, 207 
Salad dressing, cheese, 
201 

cooked, with egg, 200 
without tgg f 199 

French, with oil, 201 
without oil, 201 

fruit, 205 

mayonnaise, 197 
cooked, 198 

Thousand Island, 199 
Salmon loaf, 129 

jellied, 130 
Sauce, brown, 178 

caramel, 72 

cheese, 176 

chocolate, 96 

cream, 170 

egg, 135 
fish, 132 
fruit, 22 
gunner, 175 
horseradish, 190 
lemon, 86 
McAdoo, 173 

nippy, 131 
pepper, 172 
relish, 129 
Spanish, 143 
tomato, 128 



Scalloped codfish, 141 
Scalloped corn, 166 
Scalloped egg plant, 147 
Scalloped oysters, 140 
Scalloped potatoes, 162 
Scalloped squash, 160 
Scalloped tomatoes, 154 
Scotch oat cookies, 55 
Sirup, brown sugar, 73 
Smothered tomatoes, 155 
Soup, baked bean, 118 

celery, 108 

cheese, 118 

clam bouillon, 117 

clam chowder, 112 

corn, 109 

garden, in 

lettuce, 103 

noodle, 116 

onion, 115 

oyster bisque, 120 < 

oyster stew, 114 

peanut, 119 

peapod, 104 

potato, no 

tomato, 114 

vegetable chowder, 113 
Southern corn bread, 38 
Spanish mackerel, 141 
Spanish omelet, 190 
Spider corn cake, 43 
Sponge cake, barley, 52 

potato flour, 54 
Spoon bread, made with 

sour milk, 31 
Spoon corn bread, 28 



224 



Digitized by 



Google 



INDEX 



Spoon corn puff, 30 
Steamed date bread, 37 
Steamed rice, 6 
Steamed fish, with egg 

sauce, 134 
Strawberry ice cream, 

97 
Stuffed peppers, with 

brown sauce, 177 
Swiss chard, with eggs, 

159 

Tapioca pudding, 84 

apple, 67 

barley, 66 

date, 68 

Indian, 67 
Thin soups, 114 
Thousand Island salad 

dressing, 199 
Tomato aspic, 208 
Tomato croquettes, 186 
Tomato sauce, 128 
Tomato soup, 114 
Tomatoes, with cheese, 
154 



Tomatoes, scalloped, 154 
smothered, 155 
suffragette, 191 
Tuna loaf, with tomato 

sauce, 127 
Turnips and carrots, with 
lemon butter 
sauce, 156 

Uses for left-over cereals, 
11 

Vanilla ice cream, 92 
Vegetable chowder, 113 
Vegetable hash, 163 
Vegetable souffle, 164 
Vegetable soup, 103 
Vegetables, 147 

Waffles, potato, 23 

rice, 23 
Waldorf salad, 207 
White corn meal with 
dates, 7 



Yellow sauce, 87 



(i) 



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